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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

chuck primal · Poland

łopatka

Q: What is łopatka in Czech Republic?

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

Q: What is łopatka called in Czech Republic?

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 Czech Republic, 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 Czech Republicchuck blade

What is this cut →Global guide →

How to order steak doneness

Poland → Czech Republic

rare	Krwisty	→	Krvavý	48–55°C
medium rare	Średnio krwisty	→	Středně krvavý	55–60°C
medium	Średnio wysmażony	→	Středně propečený	60–65°C
well done	Dobrze wysmażony	→	Propečený	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 Czech Republic, 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.