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 Slovenia?

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

chuck primal · Chile

asado carnicero

Q: What is asado carnicero in Slovenia?

asado carnicero is the Chile 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 asado carnicero called in Slovenia?

Look for lopatka—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 Slovenia, 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 Slovenialopatka

What is this cut →Global guide →

How to order steak doneness

Chile → Slovenia

rare	A lo inglés	→	Krvavo	48–55°C
medium rare	A punto	→	Srednje surovo	55–60°C
medium	Tres cuartos	→	Srednje pečeno	60–65°C
well done	Bien cocido	→	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

“asado carnicero” in Chile 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.