Can beef cheek 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 beef cheek in Russia?

Q: What is beef cheek in Russia?

beef cheek is the UAE retail name for the chuck roll, which sits on the chuck primal. In Russia, the same cut is most often labeled лопаточная часть.

Q: What is beef cheek called in Russia?

Look for лопаточная часть—mapped to Chuck Roll (chuck roll).

Q: What primal is beef cheek from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

beef cheek

The closest Russia equivalent is лопаточная часть

Ask for: лопаточная часть

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

chuck primal · Between the neck and the rib section, boneless

In Russia

лопаточная часть

What is this cut?·Global guide

How to order steak doneness

UAE → Russia

rareRare→С кровью48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneWell done→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

“beef cheek” in UAE maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Russia, look for labels such as лопаточная часть. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Keep exploring

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.