Can plechevaya chast 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What is plechevaya chast in Bolivia?

Q: What is plechevaya chast in Bolivia?

plechevaya chast is the Russia retail name for the shoulder clod, which sits on the chuck primal. In Bolivia, the same cut is most often labeled shoulder clod.

Q: What is plechevaya chast called in Bolivia?

Look for shoulder clod—mapped to Shoulder Clod (shoulder clod).

Q: What primal is plechevaya chast from?

Shoulder Clod is on the chuck primal (Upper shoulder, above the arm and outside the blade).

Close match

plechevaya chast

is very similar to shoulder clod in Bolivia

Ask for: shoulder clod

About this cut

A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

chuck primal · Upper shoulder, above the arm and outside the blade

In Bolivia

shoulder clod

What is this cut?·Global guide

How to order steak doneness

Russia → Bolivia

rareС кровью→Vuelta y vuelta48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneХорошо прожаренный→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

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

Detailed explanation

“plechevaya chast” in Russia maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Bolivia, look for labels such as shoulder clod. A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

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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.