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 UAE?

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

What is Cachaço in UAE?

Q: What is Cachaço in UAE?

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

Q: What is Cachaço called in UAE?

Look for chuck uae—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 uae in UAE

Ask for: chuck uae

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 UAE

chuck uae

What is this cut?·Global guide

How to order steak doneness

Portugal → UAE

rareMal passado→Rare48–55°C

medium rareMal passado/ao ponto→Medium rare55–60°C

mediumAo ponto→Medium60–65°C

well doneBem passado→Well done70–100°C

The UAE's high-end dining scene in Dubai and Abu Dhabi uses international English doneness, with medium-rare as the 'gold standard.' Traditional Arabic dining contexts still favor well done.

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 UAE, look for labels such as chuck uae. 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

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beef cheek (chuck)shoulder clod (chuck)

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Other countries & routes

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

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