Can Cachaço 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

chuck primal · Portugal

Cachaço

Q: What is Cachaço in Uruguay?

Cachaço is the Portugal retail name for the chuck roast (blade), which sits on the chuck primal. In Uruguay, the same cut is most often labeled Bife de paleta.

Q: What is Cachaço called in Uruguay?

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

Q: What primal is Cachaço from?

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

In Uruguay, this cut is Bife de paleta.

Close match · Confidence 0.75

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 UruguayBife de paleta

What is this cut →Global guide →

How to order steak doneness

Portugal → Uruguay

rare	Mal passado	→	Jugoso	48–55°C
medium rare	Mal passado/ao ponto	→	A punto	55–60°C
medium	Ao ponto	→	Cocido	60–65°C
well done	Bem passado	→	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

“Cachaço” in Portugal maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Uruguay, look for labels such as Bife de paleta. 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.