Can bog 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

chuck primal · Norway

bog

Q: What is bog in Denmark?

bog is the Norway retail name for the shoulder clod, which sits on the chuck primal. In Denmark, the same cut is most often labeled shoulder clod.

Q: What is bog called in Denmark?

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

Q: What primal is bog from?

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

In Denmark, this cut is shoulder clod.

Close match · Confidence 0.80

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 Denmarkshoulder clod

What is this cut →Global guide →

How to order steak doneness

Norway → Denmark

rare	Rå	→	Rød	48–55°C
medium rare	Medium rå	→	Medium	55–60°C
medium	Medium	→	Medium tilberedt	60–65°C
well done	Godt stekt	→	Gennemstegt	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

“bog” in Norway maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Denmark, 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.