Can Cachaço 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What is Cachaço in Germany?

Q: What is Cachaço in Germany?

Cachaço is the Portugal retail name for the chuck roast (blade), which sits on the chuck primal. In Germany, the same cut is most often labeled chuck blade.

Q: What is Cachaço called in Germany?

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

Q: What primal is Cachaço from?

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

Close match

cachaco

is very similar to chuck blade in Germany

Ask for: chuck blade

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 Germany

chuck blade

What is this cut?·Global guide

How to order steak doneness

Portugal → Germany

rareMal passado→Blutig48–55°C

medium rareMal passado/ao ponto→Rosa55–60°C

mediumAo ponto→Halb durch60–65°C

well doneBem passado→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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

Detailed explanation

“Cachaço” in Portugal maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Germany, look for labels such as chuck blade. 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.

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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.