Can chuck tender 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

chuck primal · Singapore

chuck tender

Q: What is chuck tender in Switzerland?

chuck tender is the Singapore retail name for the chuck roast (blade), which sits on the chuck primal. In Switzerland, the same cut is most often labeled schulterblatt.

Q: What is chuck tender called in Switzerland?

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

Q: What primal is chuck tender from?

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

In Switzerland, this cut is schulterblatt.

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 Switzerlandschulterblatt

What is this cut →Global guide →

How to order steak doneness

Singapore → Switzerland

rare	Rare	→	Bleu	48–55°C
medium rare	Medium rare	→	Saignant	55–60°C
medium	Medium	→	À point	60–65°C
well done	Well done	→	Bien cuit	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

“chuck tender” in Singapore maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Switzerland, look for labels such as schulterblatt. 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.