Can lāpstiņa 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

chuck primal · Latvia

lāpstiņa

Q: What is lāpstiņa in Hungary?

lāpstiņa is the Latvia retail name for the chuck roast (blade), which sits on the chuck primal. In Hungary, the same cut is most often labeled lapocka.

Q: What is lāpstiņa called in Hungary?

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

Q: What primal is lāpstiņa from?

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

In Hungary, this cut is lapocka.

Close match · Confidence 0.80

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 Hungarylapocka

What is this cut →Global guide →

How to order steak doneness

Latvia → Hungary

rare	Ar asinīm	→	Véresen	48–55°C
medium rare	Vidēji asiņains	→	Félig nyers	55–60°C
medium	Vidēji izcepts	→	Közepesen átsütve	60–65°C
well done	Pilnībā izcepts	→	Jól átsütve	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

“lāpstiņa” in Latvia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Hungary, look for labels such as lapocka. 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.