Can Dickes Bugstück 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

chuck primal · Germany

Dickes Bugstück

Q: What is Dickes Bugstück in Uruguay?

Dickes Bugstück is the Germany retail name for the shoulder clod, which sits on the chuck primal. In Uruguay, the same cut is most often labeled Marucha.

Q: What is Dickes Bugstück called in Uruguay?

Look for Marucha—mapped to Shoulder Clod (shoulder clod).

Q: What primal is Dickes Bugstück from?

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

In Uruguay, this cut is Marucha.

Close match · Confidence 0.80

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 UruguayMarucha

What is this cut →Global guide →

How to order steak doneness

Germany → Uruguay

rare	Blutig	→	Jugoso	48–55°C
medium rare	Rosa	→	A punto	55–60°C
medium	Halb durch	→	Cocido	60–65°C
well done	Durch / Gut durch	→	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

“Dickes Bugstück” in Germany maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Uruguay, look for labels such as Marucha. 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.