chuck primal · Austria
In Czech Republic, this cut is shoulder clod.
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.
| rare | Blutig | → | Krvavý |
| medium rare | Rosa | → | Středně krvavý |
| medium | Halbdurch | → | Středně propečený |
| well done | Durch | → | Propečený |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“dickes bugstück” in Austria maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Czech Republic, look for labels such as shoulder clod. 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.
This information is for educational purposes only and may vary by region or butcher practices.