chuck primal · Argentina
In Botswana, this cut is seswaa chuck cut, also sold as nama ya kgomo.
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 | Jugoso | → | Rare |
| medium rare | A punto | → | Medium rare |
| medium | Cocido | → | Medium |
| well done | Bien cocido | → | Jewe / Well done |
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.
“cogote” in Argentina maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Botswana, look for labels such as seswaa chuck cut · nama ya kgomo. 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.