Can schulterblatt 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is schulterblatt in Belgium?

Q: What is schulterblatt in Belgium?

schulterblatt is the Switzerland retail name for the chuck roast (blade), which sits on the chuck primal. In Belgium, the same cut is most often labeled collet.

Q: What is schulterblatt called in Belgium?

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

Q: What primal is schulterblatt from?

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

Close match

schulterblatt

is very similar to collet in Belgium

Ask for: collet

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 Belgium

collet

What is this cut?·Global guide

How to order steak doneness

Switzerland → Belgium

rareBleu→Saignant48–55°C

medium rareSaignant→À point55–60°C

mediumÀ point→À point cuit60–65°C

well doneBien cuit→Bien cuit70–100°C

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

Detailed explanation

“schulterblatt” in Switzerland maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Belgium, look for labels such as collet. 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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épaule (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.