Can marucha 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

chuck primal · Uruguay

marucha

Q: What is marucha in Germany?

marucha is the Uruguay retail name for the shoulder clod, which sits on the chuck primal. In Germany, the same cut is most often labeled Dickes Bugstück.

Q: What is marucha called in Germany?

Look for Dickes Bugstück—mapped to Shoulder Clod (shoulder clod).

Q: What primal is marucha from?

Shoulder Clod is on the chuck primal (Upper shoulder, above the arm and outside the blade).

In Germany, this cut is Dickes Bugstück.

Close match · Confidence 0.80

Fig. 1 · Upper shoulder, above the arm and outside the blade · chuck primal

About this cut

A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

Primalchuck

LocationUpper shoulder, above the arm and outside the blade

In GermanyDickes Bugstück

What is this cut →Global guide →

How to order steak doneness

Uruguay → Germany

rare	Jugoso	→	Blutig	48–55°C
medium rare	A punto	→	Rosa	55–60°C
medium	Cocido	→	Halb durch	60–65°C
well done	Bien cocido	→	Durch / Gut durch	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

“marucha” in Uruguay maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In Germany, look for labels such as Dickes Bugstück. A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.