chuck primal · Australia
In Mongolia, this cut is tatamal makh, also sold as ukhriin makh, buuz mince mongolia, yak mince mongolia.
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 | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Well done | → | Bolgoson / Sain bolgoson |
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.
“chuck au” in Australia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Mongolia, look for labels such as tatamal makh · ukhriin makh · buuz mince mongolia · yak mince mongolia. 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.