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 Vietnam?

In Vietnam, medium rare is called "Tái vừa". Rare is "Tái" and well done is "Chín kỹ".

chuck primal · Slovakia

lopatka

Q: What is lopatka in Vietnam?

lopatka is the Slovakia retail name for the chuck roast (blade), which sits on the chuck primal. In Vietnam, the same cut is most often labeled chuck blade.

Q: What is lopatka called in Vietnam?

Look for chuck blade—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 Vietnam, this cut is chuck blade.

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 Vietnamchuck blade

What is this cut →Global guide →

How to order steak doneness

Slovakia → Vietnam

rare	Krvavý	→	Tái	48–55°C
medium rare	Stredne krvavý	→	Tái vừa	55–60°C
medium	Stredne prepečený	→	Vừa	60–65°C
well done	Prepečený	→	Chín kỹ	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 Slovakia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Vietnam, look for labels such as chuck blade. 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.