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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

chuck primal · Uruguay

marucha

Q: What is marucha in Netherlands?

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

Q: What is marucha called in Netherlands?

Look for Bloemstuk—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 Netherlands, this cut is Bloemstuk.

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 NetherlandsBloemstuk

What is this cut →Global guide →

How to order steak doneness

Uruguay → Netherlands

rare	Jugoso	→	Rood	48–55°C
medium rare	A punto	→	Half doorbakken	55–60°C
medium	Cocido	→	Doorbakken	60–65°C
well done	Bien cocido	→	Goed doorbakken	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 Netherlands, look for labels such as Bloemstuk. 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.