Can pleshka 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 · Bulgaria

pleshka

Q: What is pleshka in Slovakia?

pleshka is the Bulgaria 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 pleshka called in Slovakia?

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

Q: What primal is pleshka 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

Bulgaria → Slovakia

rare	Алангле	→	Krvavý	48–55°C
medium rare	Средно алангле	→	Stredne krvavý	55–60°C
medium	Средно изпечено	→	Stredne prepečený	60–65°C
well done	Добре изпечено	→	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

“pleshka” in Bulgaria 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.