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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

chuck primal · Switzerland

schulterblatt

Q: What is schulterblatt in Greece?

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

Q: What is schulterblatt called in Greece?

Look for laimos—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 Greece, this cut is laimos.

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 Greecelaimos

What is this cut →Global guide →

How to order steak doneness

Switzerland → Greece

rare	Bleu	→	Ανίσπαστο	48–55°C
medium rare	Saignant	→	Μισοψημένο	55–60°C
medium	À point	→	Μέτριο	60–65°C
well done	Bien cuit	→	Καλοψημένο	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 Greece, look for labels such as laimos. 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.