Can łopatka 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

chuck primal · Poland

łopatka

Q: What is łopatka in Bolivia?

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

Q: What is łopatka called in Bolivia?

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

Q: What primal is łopatka from?

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

In Bolivia, this cut is chuck blade.

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 Boliviachuck blade

What is this cut →Global guide →

How to order steak doneness

Poland → Bolivia

rare	Krwisty	→	Vuelta y vuelta	48–55°C
medium rare	Średnio krwisty	→	Término medio	55–60°C
medium	Średnio wysmażony	→	Tres cuartos	60–65°C
well done	Dobrze wysmażony	→	Bien cocido	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

“łopatka” in Poland maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Bolivia, look for labels such as chuck blade. 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.