Can Acém 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

chuck primal · Portugal

Acém

Q: What is Acém in Russia?

Acém is the Portugal retail name for the chuck roll, which sits on the chuck primal. In Russia, the same cut is most often labeled lopatochnaya chast.

Q: What is Acém called in Russia?

Look for lopatochnaya chast—mapped to Chuck Roll (chuck roll).

Q: What primal is Acém from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Russia, this cut is lopatochnaya chast.

Close match · Confidence 0.75

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Primalchuck

LocationBetween the neck and the rib section, boneless

In Russialopatochnaya chast

What is this cut →Global guide →

How to order steak doneness

Portugal → Russia

rare	Mal passado	→	С кровью	48–55°C
medium rare	Mal passado/ao ponto	→	Medium rare	55–60°C
medium	Ao ponto	→	Medium	60–65°C
well done	Bem passado	→	Хорошо прожаренный	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

“Acém” in Portugal maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Russia, look for labels such as lopatochnaya chast. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.