Can Acem mean more than one cut?

This name may also align with Chuck Blade in this dataset—see alternatives below.

How do you order steak doneness in Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

chuck primal · Brazil

Acem

Q: What is Acem in Bulgaria?

Acem is the Brazil retail name for the chuck roll, which sits on the chuck primal. In Bulgaria, the same cut is most often labeled vrat.

Q: What is Acem called in Bulgaria?

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

Q: What primal is Acem from?

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

In Bulgaria, this cut is vrat.

Close 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 · 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 Bulgariavrat

What is this cut →Global guide →

How to order steak doneness

Brazil → Bulgaria

rare	Mal passada	→	Алангле	48–55°C
medium rare	Ao ponto para mal	→	Средно алангле	55–60°C
medium	Ao ponto	→	Средно изпечено	60–65°C
well done	Bem passada	→	Добре изпечено	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

“Acém” in Brazil maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Bulgaria, look for labels such as vrat. 1 other canonical interpretation may apply. 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.