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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What is schulterblatt in Slovakia?

Q: What is schulterblatt in Slovakia?

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

Q: What is schulterblatt called in Slovakia?

Look for lopatka—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 lopatka in Slovakia

Ask for: lopatka

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 Slovakia

lopatka

What is this cut?·Global guide

How to order steak doneness

Switzerland → Slovakia

rareBleu→Krvavý48–55°C

medium rareSaignant→Stredne krvavý55–60°C

mediumÀ point→Stredne prepečený60–65°C

well doneBien cuit→Prepečený70–100°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 Slovakia, look for labels such as lopatka. 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

chuck roll (chuck)shoulder clod (chuck)

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.