chuck primal · Netherlands
In United States, this cut is Shoulder clod, also sold as Shoulder roast.
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.
| rare | Rood | → | Rare |
| medium rare | Half doorbakken | → | Medium rare |
| medium | Doorbakken | → | Medium |
| well done | Goed doorbakken | → | Well done |
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.
“Bloemstuk” in Netherlands maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In United States, look for labels such as Shoulder clod · Shoulder roast. 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.
This information is for educational purposes only and may vary by region or butcher practices.