Can shi bing 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

chuck primal · China

shi bing

Q: What is shi bing in Bosnia & Herzegovina?

shi bing is the China retail name for the chuck roast (blade), which sits on the chuck primal. In Bosnia & Herzegovina, the same cut is most often labeled lopatka.

Q: What is shi bing called in Bosnia & Herzegovina?

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

Q: What primal is shi bing from?

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

In Bosnia & Herzegovina, this cut is lopatka.

Approximate match · Confidence 0.65

⚠️ 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 Bosnia & Herzegovinalopatka

What is this cut →Global guide →

How to order steak doneness

China → Bosnia & Herzegovina

rare	San fen shu	→	Krvavo	48–55°C
medium rare	Wu fen shu	→	Slabije pečeno	55–60°C
medium	Qi fen shu	→	Srednje pečeno	60–65°C
well done	Quan shu	→	Reš pečeno	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

“shi bing” in China maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Bosnia & Herzegovina, 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.