Can lopatka 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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is lopatka in Mexico?

Q: What is lopatka in Mexico?

lopatka is the Slovakia retail name for the chuck roast (blade), which sits on the chuck primal. In Mexico, the same cut is most often labeled Diezmillo (context).

Q: What is lopatka called in Mexico?

Look for Diezmillo (context)—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is lopatka from?

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

Close match

lopatka

is very similar to Diezmillo (context) in Mexico

Ask for: Diezmillo (context)

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 Mexico

Diezmillo (context)

What is this cut?·Global guide

How to order steak doneness

Slovakia → Mexico

rareKrvavý→Rojo48–55°C

medium rareStredne krvavý→Término medio55–60°C

mediumStredne prepečený→Tres cuartos60–65°C

well donePrepečený→Bien cocido70–100°C

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

Detailed explanation

“lopatka” in Slovakia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Mexico, look for labels such as Diezmillo (context). 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.

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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.