Can lopatka 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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

chuck primal · Bosnia & Herzegovina

lopatka

Q: What is lopatka in Slovakia?

lopatka is the Bosnia & Herzegovina retail name for the chuck roast (blade), which sits on the chuck primal. In Slovakia, the same cut is most often labeled lopatka.

Q: What is lopatka called in Slovakia?

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

Q: What primal is lopatka from?

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

In Slovakia, this cut is lopatka.

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 Slovakialopatka

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → Slovakia

rare	Krvavo	→	Krvavý	48–55°C
medium rare	Slabije pečeno	→	Stredne krvavý	55–60°C
medium	Srednje pečeno	→	Stredne prepečený	60–65°C
well done	Reš pečeno	→	Prepečený	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

“lopatka” in Bosnia & Herzegovina maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Slovakia, look for labels such as lopatka. 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.