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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What is Cachaço in Hungary?

Q: What is Cachaço in Hungary?

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

Q: What is Cachaço called in Hungary?

Look for lapocka—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 lapocka in Hungary

Ask for: lapocka

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 Hungary

lapocka

What is this cut?·Global guide

How to order steak doneness

Portugal → Hungary

rareMal passado→Véresen48–55°C

medium rareMal passado/ao ponto→Félig nyers55–60°C

mediumAo ponto→Közepesen átsütve60–65°C

well doneBem passado→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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 Hungary, look for labels such as lapocka. 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.