Can lopatkova chastyna 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is lopatkova chastyna in Czech Republic?

Q: What is lopatkova chastyna in Czech Republic?

lopatkova chastyna is the Ukraine retail name for the chuck roll, which sits on the chuck primal. In Czech Republic, the same cut is most often labeled chuck roll.

Q: What is lopatkova chastyna called in Czech Republic?

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

Q: What primal is lopatkova chastyna from?

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

Close match

lopatkova chastyna

is very similar to chuck roll in Czech Republic

Ask for: chuck roll

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 Czech Republic

chuck roll

What is this cut?·Global guide

How to order steak doneness

Ukraine → Czech Republic

rareЗ кров'ю→Krvavý48–55°C

medium rareMedium rare→Středně krvavý55–60°C

mediumMedium→Středně propečený60–65°C

well doneДобре просмажений→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“lopatkova chastyna” in Ukraine maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Czech Republic, look for labels such as chuck roll. 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.

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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.