chuck primal · Albania
In Thailand, this cut is nuea san-kor, also sold as nuea sop.
About this cut
A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.
| rare | I gjallë | → | Rae |
| medium rare | Mesatar i rrallë | → | Midiam rae |
| medium | Mesatar | → | Midiam |
| well done | I pjekur mirë | → | Sook |
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.
“qafë” in Albania maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Thailand, look for labels such as nuea san-kor · nuea sop. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.
This information is for educational purposes only and may vary by region or butcher practices.