Can épaule 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 Venezuela?

In Venezuela, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

chuck primal · Belgium

épaule

Q: What is épaule in Venezuela?

épaule is the Belgium retail name for the chuck roll, which sits on the chuck primal. In Venezuela, the same cut is most often labeled chuck roll.

Q: What is épaule called in Venezuela?

Look for chuck roll—mapped to Chuck Roll (chuck roll).

Q: What primal is épaule from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Venezuela, this cut is chuck roll.

Close match · Confidence 0.75

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Primalchuck

LocationBetween the neck and the rib section, boneless

In Venezuelachuck roll

What is this cut →Global guide →

How to order steak doneness

Belgium → Venezuela

rare	Saignant	→	Rojo	48–55°C
medium rare	À point	→	Término medio	55–60°C
medium	À point cuit	→	Tres cuartos	60–65°C
well done	Bien cuit	→	Bien cocida	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

“épaule” in Belgium maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Venezuela, look for labels such as chuck roll. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.