Can bogstek 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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

chuck primal · Norway

bogstek

Q: What is bogstek in Poland?

bogstek is the Norway retail name for the chuck roast (blade), which sits on the chuck primal. In Poland, the same cut is most often labeled łopatka.

Q: What is bogstek called in Poland?

Look for łopatka—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is bogstek from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

In Poland, this cut is łopatka.

Close match · Confidence 0.80

Fig. 1 · Shoulder blade area, above the arm · chuck primal

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Primalchuck

LocationShoulder blade area, above the arm

In Polandłopatka

What is this cut →Global guide →

How to order steak doneness

Norway → Poland

rare	Rå	→	Krwisty	48–55°C
medium rare	Medium rå	→	Średnio krwisty	55–60°C
medium	Medium	→	Średnio wysmażony	60–65°C
well done	Godt stekt	→	Dobrze wysmażony	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

“bogstek” in Norway maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Poland, look for labels such as łopatka. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.