Can Bloemstuk 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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

chuck primal · Netherlands

Bloemstuk

Q: What is Bloemstuk in Israel?

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

Q: What is Bloemstuk called in Israel?

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

Q: What primal is Bloemstuk from?

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

In Israel, this cut is tzli katef.

Close match · Confidence 0.75

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 Israeltzli katef

What is this cut →Global guide →

How to order steak doneness

Netherlands → Israel

rare	Rood	→	רייר	48–55°C
medium rare	Half doorbakken	→	מדיום רייר	55–60°C
medium	Doorbakken	→	מדיום	60–65°C
well done	Goed doorbakken	→	וול דאן	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

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