Can cogote 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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

chuck primal · Argentina

cogote

Q: What is cogote in Japan?

cogote is the Argentina retail name for the chuck roll, which sits on the chuck primal. In Japan, the same cut is most often labeled tanshita.

Q: What is cogote called in Japan?

Look for tanshita—mapped to Chuck Roll (chuck roll).

Q: What primal is cogote from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Japan, this cut is tanshita.

Close match · Confidence 0.75

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

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.

Primalchuck

LocationBetween the neck and the rib section, boneless

In Japantanshita

What is this cut →Global guide →

How to order steak doneness

Argentina → Japan

rare	Jugoso	→	Rea	48–55°C
medium rare	A punto	→	Midiamu rea	55–60°C
medium	Cocido	→	Midiamu	60–65°C
well done	Bien cocido	→	Uerudan	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

“cogote” in Argentina maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Japan, look for labels such as tanshita. 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.