Can jian jia rou 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

chuck primal · Taiwan

jian jia rou

Q: What is jian jia rou in Hungary?

jian jia rou is the Taiwan retail name for the chuck roast (blade), which sits on the chuck primal. In Hungary, the same cut is most often labeled lapocka.

Q: What is jian jia rou called in Hungary?

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

Q: What primal is jian jia rou from?

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

In Hungary, this cut is lapocka.

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 Hungarylapocka

What is this cut →Global guide →

How to order steak doneness

Taiwan → Hungary

rare	San fen shu	→	Véresen	48–55°C
medium rare	Wu fen shu	→	Félig nyers	55–60°C
medium	Qi fen shu	→	Közepesen átsütve	60–65°C
well done	Quan shu	→	Jól átsütve	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

“jian jia rou” in Taiwan maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Hungary, look for labels such as lapocka. 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.