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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is lopatkova chastyna in Uruguay?

Q: What is lopatkova chastyna in Uruguay?

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

Q: What is lopatkova chastyna called in Uruguay?

Look for Cogote—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 Cogote in Uruguay

Ask for: Cogote

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 Uruguay

Cogote

What is this cut?·Global guide

How to order steak doneness

Ukraine → Uruguay

rareЗ кров'ю→Jugoso48–55°C

medium rareMedium rare→A punto55–60°C

mediumMedium→Cocido60–65°C

well doneДобре просмажений→Bien cocido70–100°C

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 Uruguay, look for labels such as Cogote. 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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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.