Can cupim 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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

chuck primal · Brazil

cupim

Q: What is cupim in Slovenia?

cupim is the Brazil retail name for the chuck roast (blade), which sits on the chuck primal. In Slovenia, the same cut is most often labeled lopatka.

Q: What is cupim called in Slovenia?

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

Q: What primal is cupim from?

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

In Slovenia, this cut is lopatka.

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 Slovenialopatka

What is this cut →Global guide →

How to order steak doneness

Brazil → Slovenia

rare	Mal passada	→	Krvavo	48–55°C
medium rare	Ao ponto para mal	→	Srednje surovo	55–60°C
medium	Ao ponto	→	Srednje pečeno	60–65°C
well done	Bem passada	→	Prepečeno	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

“cupim” in Brazil maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Slovenia, 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.