Can tzli katef 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

chuck primal · Israel

tzli katef

Q: What is tzli katef in Russia?

tzli katef is the Israel retail name for the shoulder clod, which sits on the chuck primal. In Russia, the same cut is most often labeled plechevaya chast.

Q: What is tzli katef called in Russia?

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

Q: What primal is tzli katef from?

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

In Russia, this cut is plechevaya chast.

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 Russiaplechevaya chast

What is this cut →Global guide →

How to order steak doneness

Israel → Russia

rare	רייר	→	С кровью	48–55°C
medium rare	מדיום רייר	→	Medium rare	55–60°C
medium	מדיום	→	Medium	60–65°C
well done	וול דאן	→	Хорошо прожаренный	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

“tzli katef” in Israel maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Russia, look for labels such as plechevaya chast. 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.