Can hals 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

chuck primal · Switzerland

hals

Q: What is hals in Brazil?

hals is the Switzerland retail name for the chuck roll, which sits on the chuck primal. In Brazil, the same cut is most often labeled Acém.

Q: What is hals called in Brazil?

Look for Acém—mapped to Chuck Roll (chuck roll).

Q: What primal is hals from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Brazil, this cut is Acém.

Close match · Confidence 0.75

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Primalchuck

LocationBetween the neck and the rib section, boneless

In BrazilAcém

What is this cut →Global guide →

How to order steak doneness

Switzerland → Brazil

rare	Bleu	→	Mal passada	48–55°C
medium rare	Saignant	→	Ao ponto para mal	55–60°C
medium	À point	→	Ao ponto	60–65°C
well done	Bien cuit	→	Bem passada	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

“hals” in Switzerland maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Brazil, look for labels such as Acém. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.