Can schulterblatt 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

chuck primal · Switzerland

schulterblatt

Q: What is schulterblatt in Denmark?

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

Q: What is schulterblatt called in Denmark?

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

Q: What primal is schulterblatt from?

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

In Denmark, 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 Denmarkchuck blade

What is this cut →Global guide →

How to order steak doneness

Switzerland → Denmark

rare	Bleu	→	Rød	48–55°C
medium rare	Saignant	→	Medium	55–60°C
medium	À point	→	Medium tilberedt	60–65°C
well done	Bien cuit	→	Gennemstegt	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

“schulterblatt” in Switzerland maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Denmark, 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.