Can bogblad 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

chuck primal · Sweden

bogblad

Q: What is bogblad in Belgium?

bogblad is the Sweden retail name for the chuck roast (blade), which sits on the chuck primal. In Belgium, the same cut is most often labeled collet.

Q: What is bogblad called in Belgium?

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

Q: What primal is bogblad from?

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

In Belgium, this cut is collet.

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 Belgiumcollet

What is this cut →Global guide →

How to order steak doneness

Sweden → Belgium

rare	Blodig	→	Saignant	48–55°C
medium rare	Medium rare	→	À point	55–60°C
medium	Medium	→	À point cuit	60–65°C
well done	Välstekt	→	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

“bogblad” in Sweden maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Belgium, look for labels such as collet. 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.