What is macreuse in Sri Lanka?

macreuse is the Quebec retail name for the shoulder clod, which sits on the chuck primal. In Sri Lanka, the same cut is most often labeled shoulder clod.

Can macreuse 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 Sri Lanka?

In Sri Lanka, medium rare is called "Medium rare". Rare is "Rare" and well done is "Hondata uyala / Nalla ventathu".

chuck primal · Quebec

macreuse

Q: What is macreuse called in Sri Lanka?

Look for shoulder clod—mapped to Shoulder Clod (shoulder clod).

Q: What primal is macreuse from?

Shoulder Clod is on the chuck primal (Upper shoulder, above the arm and outside the blade).

In Sri Lanka, this cut is shoulder clod.

Close match · Confidence 0.80

Fig. 1 · Upper shoulder, above the arm and outside the blade · chuck primal

About this cut

A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

Primalchuck

LocationUpper shoulder, above the arm and outside the blade

In Sri Lankashoulder clod

What is this cut →Global guide →

How to order steak doneness

Quebec → Sri Lanka

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Hondata uyala / Nalla ventathu	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

“macreuse” in Quebec maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Sri Lanka, look for labels such as shoulder clod. A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.