Can bogstek mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Ireland?

In Ireland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is bogstek in Ireland?

Q: What is bogstek in Ireland?

bogstek is the Norway retail name for the chuck roast (blade), which sits on the chuck primal. In Ireland, the same cut is most often labeled braising steak.

Q: What is bogstek called in Ireland?

Look for braising steak—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is bogstek from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

Close match

bogstek

is very similar to braising steak in Ireland

Ask for: braising steak

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

chuck primal · Shoulder blade area, above the arm

In Ireland

braising steak

What is this cut?·Global guide

How to order steak doneness

Norway → Ireland

rareRå→Rare48–55°C

medium rareMedium rå→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneGodt stekt→Well done70–100°C

Irish steak culture has shifted toward medium-rare in recent decades. Traditional Sunday roast culture still leans well-done.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“bogstek” in Norway maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Ireland, look for labels such as braising steak. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Keep exploring

Related cuts

chuck roll (chuck)shoulder clod (chuck)

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.