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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

chuck primal · Netherlands

Bloemstuk

Q: What is Bloemstuk in Ukraine?

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

Q: What is Bloemstuk called in Ukraine?

Look for plechova chastyna—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 Ukraine, this cut is plechova chastyna.

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 Ukraineplechova chastyna

What is this cut →Global guide →

How to order steak doneness

Netherlands → Ukraine

rare	Rood	→	З кров'ю	48–55°C
medium rare	Half doorbakken	→	Medium rare	55–60°C
medium	Doorbakken	→	Medium	60–65°C
well done	Goed doorbakken	→	Добре просмажений	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 Ukraine, look for labels such as plechova chastyna. 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.