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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

chuck primal · Netherlands

Bloemstuk

Q: What is Bloemstuk in Spain?

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

Q: What is Bloemstuk called in Spain?

Look for shoulder clod—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 Spain, this cut is shoulder clod.

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 Spainshoulder clod

What is this cut →Global guide →

How to order steak doneness

Netherlands → Spain

rare	Rood	→	Poco hecho	48–55°C
medium rare	Half doorbakken	→	Al punto	55–60°C
medium	Doorbakken	→	En su punto	60–65°C
well done	Goed doorbakken	→	Muy hecho	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 Spain, look for labels such as shoulder clod. 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.