Can marucha 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 Argentina?

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

What is marucha in Argentina?

Q: What is marucha in Argentina?

marucha is the Uruguay retail name for the shoulder clod, which sits on the chuck primal. In Argentina, the same cut is most often labeled Marucha.

Q: What is marucha called in Argentina?

Look for Marucha—mapped to Shoulder Clod (shoulder clod).

Q: What primal is marucha from?

Shoulder Clod is on the chuck primal (Upper shoulder, above the arm and outside the blade).

Close match

marucha

is very similar to Marucha in Argentina

Ask for: Marucha

About this cut

A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

chuck primal · Upper shoulder, above the arm and outside the blade

In Argentina

Marucha

What is this cut?·Global guide

How to order steak doneness

Uruguay → Argentina

rareJugoso→Jugoso48–55°C

medium rareA punto→A punto55–60°C

mediumCocido→Cocido60–65°C

well doneBien cocido→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“marucha” in Uruguay maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Argentina, look for labels such as Marucha. A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

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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.