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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

chuck primal · Latvia

lāpstiņa

Q: What is lāpstiņa in Italy?

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

Q: What is lāpstiņa called in Italy?

Look for chuck blade—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 Italy, this cut is chuck blade.

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 Italychuck blade

What is this cut →Global guide →

How to order steak doneness

Latvia → Italy

rare	Ar asinīm	→	Al sangue	48–55°C
medium rare	Vidēji asiņains	→	Cottura media	55–60°C
medium	Vidēji izcepts	→	Al punto	60–65°C
well done	Pilnībā izcepts	→	Ben cotto	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 Italy, 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.