Can Acém 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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What is Acém in Poland?

Q: What is Acém in Poland?

Acém is the Portugal retail name for the chuck roll, which sits on the chuck primal. In Poland, the same cut is most often labeled karkówka.

Q: What is Acém called in Poland?

Look for karkówka—mapped to Chuck Roll (chuck roll).

Q: What primal is Acém from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

Close match

acem

is very similar to karkówka in Poland

Ask for: karkówka

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

chuck primal · Between the neck and the rib section, boneless

In Poland

karkówka

What is this cut?·Global guide

How to order steak doneness

Portugal → Poland

rareMal passado→Krwisty48–55°C

medium rareMal passado/ao ponto→Średnio krwisty55–60°C

mediumAo ponto→Średnio wysmażony60–65°C

well doneBem passado→Dobrze wysmażony70–100°C

Polish cuisine traditionally favors well-done. Medium rare 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

“Acém” in Portugal maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Poland, look for labels such as karkówka. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Keep exploring

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.