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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is schulterblatt in Chile?

Q: What is schulterblatt in Chile?

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

Q: What is schulterblatt called in Chile?

Look for Asado carnicero—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 Asado carnicero in Chile

Ask for: Asado carnicero

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 Chile

Asado carnicero

What is this cut?·Global guide

How to order steak doneness

Switzerland → Chile

rareBleu→A lo inglés48–55°C

medium rareSaignant→A punto55–60°C

mediumÀ point→Tres cuartos60–65°C

well doneBien cuit→Bien cocido70–100°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 Chile, look for labels such as Asado carnicero. 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

Huachalomo (chuck)Punta paleta (chuck)

Compare with similar cuts

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.