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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is schulterblatt in Bulgaria?

Q: What is schulterblatt in Bulgaria?

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

Q: What is schulterblatt called in Bulgaria?

Look for pleshka—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 pleshka in Bulgaria

Ask for: pleshka

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 Bulgaria

pleshka

What is this cut?·Global guide

How to order steak doneness

Switzerland → Bulgaria

rareBleu→Алангле48–55°C

medium rareSaignant→Средно алангле55–60°C

mediumÀ point→Средно изпечено60–65°C

well doneBien cuit→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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 Bulgaria, look for labels such as pleshka. 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

vrat (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.