Can macreuse 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 Guatemala?

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

chuck primal · France

macreuse

Q: What is macreuse in Guatemala?

macreuse is the France retail name for the chuck roast (blade), which sits on the chuck primal. In Guatemala, the same cut is most often labeled chuck blade.

Q: What is macreuse called in Guatemala?

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

Q: What primal is macreuse from?

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

In Guatemala, 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 Guatemalachuck blade

What is this cut →Global guide →

How to order steak doneness

France → Guatemala

rare	Saignant	→	Rojo	48–55°C
medium rare	À point	→	Término medio	55–60°C
medium	Entre à point et bien cuit	→	Tres cuartos	60–65°C
well done	Bien cuit	→	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

“macreuse” in France maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Guatemala, 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.