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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is marucha in Russia?

Q: What is marucha in Russia?

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

Q: What is marucha called in Russia?

Look for плечевая часть—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 плечевая часть in Russia

Ask for: плечевая часть

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 Russia

плечевая часть

What is this cut?·Global guide

How to order steak doneness

Uruguay → Russia

rareJugoso→С кровью48–55°C

medium rareA punto→Medium rare55–60°C

mediumCocido→Medium60–65°C

well doneBien cocido→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

“marucha” in Uruguay maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Russia, look for labels such as плечевая часть. 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).

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This information is for educational purposes only and may vary by region or butcher practices.