Can chuck tender 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is chuck tender in China?

Q: What is chuck tender in China?

chuck tender is the Singapore retail name for the chuck roast (blade), which sits on the chuck primal. In China, the same cut is most often labeled shi bing.

Q: What is chuck tender called in China?

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

Q: What primal is chuck tender from?

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

Close match

chuck tender

is very similar to shi bing in China

Ask for: shi bing

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 China

shi bing

What is this cut?·Global guide

How to order steak doneness

Singapore → China

rareRare→San fen shu48–55°C

medium rareMedium rare→Wu fen shu55–60°C

mediumMedium→Qi fen shu60–65°C

well doneWell done→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

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

Detailed explanation

“chuck tender” in Singapore maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In China, look for labels such as shi bing. 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

diao long (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.