Can asado carnicero 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 Costa Rica?

In Costa Rica, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

chuck primal · Chile

asado carnicero

Q: What is asado carnicero in Costa Rica?

asado carnicero is the Chile retail name for the chuck roast (blade), which sits on the chuck primal. In Costa Rica, the same cut is most often labeled chuck blade.

Q: What is asado carnicero called in Costa Rica?

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

Q: What primal is asado carnicero from?

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

In Costa Rica, this cut is chuck blade.

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 Costa Ricachuck blade

What is this cut →Global guide →

How to order steak doneness

Chile → Costa Rica

rare	A lo inglés	→	Rojo	48–55°C
medium rare	A punto	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocido	→	Bien cocido	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

“asado carnicero” in Chile maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Costa Rica, look for labels such as chuck blade. 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.