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What is mentė?

Quick Answer

mentė is a regional beef-cut name for the chuck roast (blade), on the chuck primal (Shoulder blade area, above the arm).

People also ask about this cut

What is mentė in simple terms?
mentė is a regional name for chuck roast (blade) (Chuck Blade), chuck primal beef.

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What is mentė called in the United States?
US retail labels for chuck roast (blade) appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is mentė on the cow?
mentė refers to chuck roast (blade) located at Shoulder blade area, above the arm on the chuck primal.

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Is mentė steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still chuck roast (blade) anatomically.

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Is mentė the same as Chuck Roll?
How do I translate mentė for travel?
Use translation URLs from the list on this page, or open the Chuck Blade hub.

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What is another name for mentė?
See aliases and country rows above; the canonical term is chuck roast (blade).

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“mentė” is a regional beef-cut name that maps to the canonical cut Chuck Blade (chuck primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area. It is part of the chuck primal (Shoulder blade area, above the arm).

In menus and butcher shops it is often discussed next to Chuck Roll, and Shoulder Clod.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the chuck primal (Shoulder blade area, above the arm), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 4611 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Chuck Roll

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How this information is generated

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