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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

chuck primal · Portugal

Acém

Q: What is Acém in Slovenia?

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

Q: What is Acém called in Slovenia?

Look for bovla—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 Slovenia, this cut is bovla.

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 Sloveniabovla

What is this cut →Global guide →

How to order steak doneness

Portugal → Slovenia

rare	Mal passado	→	Krvavo	48–55°C
medium rare	Mal passado/ao ponto	→	Srednje surovo	55–60°C
medium	Ao ponto	→	Srednje pečeno	60–65°C
well done	Bem passado	→	Prepečeno	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 Slovenia, look for labels such as bovla. 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.