chuck primal · Latvia
In Australia, this cut is blade, also sold as bolar blade.
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.
| rare | Ar asinīm | → | Rare |
| medium rare | Vidēji asiņains | → | Medium rare |
| medium | Vidēji izcepts | → | Medium |
| well done | Pilnībā izcepts | → | Well done |
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.
“lāpstiņa” in Latvia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Australia, look for labels such as blade · bolar 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.
This information is for educational purposes only and may vary by region or butcher practices.