What is collet in the USA?

collet is the Belgium retail name for the chuck roast (blade), which sits on the chuck primal. In USA, the same cut is most often labeled Chuck roast or Blade roast.

What is collet called in United States?

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

Can collet 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 United States?

In United States, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

chuck primal · Belgium

collet

Q: What primal is collet from?

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

In United States, this cut is Chuck roast, also sold as Blade roast.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 United StatesChuck roast · Blade roast

What is this cut →Global guide →

How to order steak doneness

Belgium → United States

rare	Saignant	→	Rare	48–55°C
medium rare	À point	→	Medium rare	55–60°C
medium	À point cuit	→	Medium	60–65°C
well done	Bien cuit	→	Well done	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

“collet” in Belgium maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In United States, look for labels such as Chuck roast · Blade roast. 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.

Keep exploring

Related cuts

chuck primal

Chuck rollchuck Shoulder clodchuck

Compare with similar cuts

Side by side

vsChuck Blade vs Chuck Roll→ Compare vsChuck Blade vs Shoulder Clod→ Compare vsChuck Blade vs Ribeye→ Compare

collet in other countries

Same Belgium cut, other markets

Belgium → Albania→Belgium → Andhra Pradesh→Belgium → Argentina→Belgium → Australia→Belgium → Austria→Belgium → Bangladesh→Belgium → Belarus→Belgium → Bolivia→Belgium → Bosnia & Herzegovina→Belgium → Brazil→Belgium → Bulgaria→Belgium → Canada→

Show all 97 destinations →

Chuck roast (blade) around the world

How other countries name this cut

Albania → United States (shpatull)→Andhra Pradesh → United States (bhujam mamsam)→Argentina → United States (bife de paleta)→Australia → United States (blade)→Austria → United States (schulterscherzl)→Bangladesh → United States (kaand)→Belarus → United States (lapatka)→Bosnia & Herzegovina → United States (lopatka)→Bulgaria → United States (pleshka)→Canada → United States (blade roast)→Central India → United States (dasti central)→Chile → United States (asado carnicero)→

Show all 62 source countries →

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