Can schulterscherzl 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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

chuck primal · Austria

schulterscherzl

Q: What is schulterscherzl in Sweden?

schulterscherzl is the Austria retail name for the chuck roast (blade), which sits on the chuck primal. In Sweden, the same cut is most often labeled bogblad.

Q: What is schulterscherzl called in Sweden?

Look for bogblad—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is schulterscherzl from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

In Sweden, this cut is bogblad.

Close match · Confidence 0.75

Fig. 1 · Shoulder blade area, above the arm · chuck primal

About this cut

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.

Primalchuck

LocationShoulder blade area, above the arm

In Swedenbogblad

What is this cut →Global guide →

How to order steak doneness

Austria → Sweden

rare	Blutig	→	Blodig	48–55°C
medium rare	Rosa	→	Medium rare	55–60°C
medium	Halbdurch	→	Medium	60–65°C
well done	Durch	→	Välstekt	70–100°C

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.

Detailed explanation

“schulterscherzl” in Austria maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Sweden, look for labels such as bogblad. 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.