Can lopatka 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

chuck primal · Ukraine

lopatka

Q: What is lopatka in Spain?

lopatka is the Ukraine retail name for the chuck roast (blade), which sits on the chuck primal. In Spain, the same cut is most often labeled chuck blade.

Q: What is lopatka called in Spain?

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

Q: What primal is lopatka from?

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

In Spain, 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 Spainchuck blade

What is this cut →Global guide →

How to order steak doneness

Ukraine → Spain

rare	З кров'ю	→	Poco hecho	48–55°C
medium rare	Medium rare	→	Al punto	55–60°C
medium	Medium	→	En su punto	60–65°C
well done	Добре просмажений	→	Muy hecho	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

“lopatka” in Ukraine maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Spain, 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.