Can lopatka 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 Meghalaya?

In Meghalaya, medium rare is called "Medium rare". Rare is "Rare" and well done is "Tep tep".

chuck primal · Russia

lopatka

Q: What is lopatka in Meghalaya?

lopatka is the Russia retail name for the chuck roast (blade), which sits on the chuck primal. In Meghalaya, the same cut is most often labeled dasti meghalaya.

Q: What is lopatka called in Meghalaya?

Look for dasti meghalaya—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is lopatka from?

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

In Meghalaya, this cut is dasti meghalaya.

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 Meghalayadasti meghalaya

What is this cut →Global guide →

How to order steak doneness

Russia → Meghalaya

rare	С кровью	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Хорошо прожаренный	→	Tep tep	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

“lopatka” in Russia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Meghalaya, look for labels such as dasti meghalaya. 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.