Can shoulder clod 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

chuck primal · Canada

shoulder clod

Q: What is shoulder clod in Italy?

shoulder clod is the Canada retail name for the shoulder clod, which sits on the chuck primal. In Italy, the same cut is most often labeled Fesone di spalla.

Q: What is shoulder clod called in Italy?

Look for Fesone di spalla—mapped to Shoulder Clod (shoulder clod).

Q: What primal is shoulder clod from?

Shoulder Clod is on the chuck primal (Upper shoulder, above the arm and outside the blade).

In Italy, this cut is Fesone di spalla.

Exact match · Confidence 0.98

Fig. 1 · Upper shoulder, above the arm and outside the blade · chuck primal

About this cut

A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

Primalchuck

LocationUpper shoulder, above the arm and outside the blade

In ItalyFesone di spalla

What is this cut →Global guide →

How to order steak doneness

Canada → Italy

rare	Rare	→	Al sangue	48–55°C
medium rare	Medium rare	→	Cottura media	55–60°C
medium	Medium	→	Al punto	60–65°C
well done	Well done	→	Ben cotto	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

“shoulder clod” in Canada maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Italy, look for labels such as Fesone di spalla. A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.