Can chuck roast 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

chuck primal · United States

chuck roast

Q: What is chuck roast in Austria?

chuck roast is the United States retail name for the chuck roast (blade), which sits on the chuck primal. In Austria, the same cut is most often labeled schulterscherzl.

Q: What is chuck roast called in Austria?

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

Q: What primal is chuck roast from?

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

In Austria, this cut is schulterscherzl.

Exact match · Confidence 0.90

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 Austriaschulterscherzl

What is this cut →Global guide →

How to order steak doneness

United States → Austria

rare	Rare	→	Blutig	48–55°C
medium rare	Medium rare	→	Rosa	55–60°C
medium	Medium	→	Halbdurch	60–65°C
well done	Well done	→	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

“chuck roast” in United States maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Austria, look for labels such as schulterscherzl. 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.