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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is schulterblatt in Russia?

Q: What is schulterblatt in Russia?

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

Q: What is schulterblatt called in Russia?

Look for лопатка—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 лопатка in Russia

Ask for: лопатка

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 Russia

лопатка

What is this cut?·Global guide

How to order steak doneness

Switzerland → Russia

rareBleu→С кровью48–55°C

medium rareSaignant→Medium rare55–60°C

mediumÀ point→Medium60–65°C

well doneBien cuit→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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 Russia, look for labels such as лопатка. 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.