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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

chuck primal · Sweden

bogblad

Q: What is bogblad in Germany?

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

Q: What is bogblad called in Germany?

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

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 Germanychuck blade

What is this cut →Global guide →

How to order steak doneness

Sweden → Germany

rare	Blodig	→	Blutig	48–55°C
medium rare	Medium rare	→	Rosa	55–60°C
medium	Medium	→	Halb durch	60–65°C
well done	Välstekt	→	Durch / Gut durch	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 Germany, 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.