What is hath e kata in Myanmar?

hath e kata is the Bangladesh retail name for the chuck roll, which sits on the chuck primal. In Myanmar, the same cut is most often labeled a-mae-mote, a-mae-thar, or shan beef cut.

Can hath e kata mean more than one cut?

This name may also align with Tenderloin in this dataset—see alternatives below.

How do you order steak doneness in Myanmar?

In Myanmar, medium rare is called "Medium rare". Rare is "Rare" and well done is "Kyetko / A-pyauk-pyauk".

What should I ask for at a butcher in Myanmar?

Ask for "A-mae-thar, zebu working cattle, slow braise, tenderloin assume mat karo" when looking for hath e kata in Myanmar.

chuck primal · Bangladesh

hath e kata

Q: What is hath e kata called in Myanmar?

Look for a-mae-mote, a-mae-thar, shan beef cut—mapped to Chuck Roll (chuck roll).

Q: What primal is hath e kata from?

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

In Myanmar, this cut is a-mae-mote, also sold as a-mae-thar, shan beef cut.

Cultural equivalent · 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 Myanmara-mae-mote · a-mae-thar · shan beef cut

What is this cut →Global guide →

How to order steak doneness

Bangladesh → Myanmar

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Bhalo bhabe rana	→	Kyetko / A-pyauk-pyauk	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

“The Boti (Bengali Curved-Blade Hand-Cutting Tradition)” in Bangladesh maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Myanmar, look for labels such as a-mae-mote · a-mae-thar · shan beef cut. 1 other canonical interpretation may apply. 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.

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vsChuck Roll vs Chuck Blade→ Compare vsChuck Roll vs Shoulder Clod→ Compare vsChuck Roll vs Ribeye→ Compare

hath e kata in other countries

Same Bangladesh cut, other markets

Bangladesh → Albania→Bangladesh → Andhra Pradesh→Bangladesh → Argentina→Bangladesh → Australia→Bangladesh → Austria→Bangladesh → Belarus→Bangladesh → Belgium→Bangladesh → Bhutan→Bangladesh → Bolivia→Bangladesh → Bosnia & Herzegovina→Bangladesh → Botswana→Bangladesh → Brazil→

Show all 117 destinations →

Chuck roll around the world

How other countries name this cut

Albania → Myanmar (qafë)→Andhra Pradesh → Myanmar (keema ap)→Argentina → Myanmar (cogote)→Australia → Myanmar (chuck au)→Austria → Myanmar (kavalierspitz)→Belarus → Myanmar (shyyka)→Belgium → Myanmar (épaule)→Bhutan → Myanmar (sha bhutan)→Bosnia & Herzegovina → Myanmar (vrat)→Botswana → Myanmar (seswaa chuck cut)→Brazil → Myanmar (acém)→Bulgaria → Myanmar (vrat)→

Show all 91 source countries →

Alternative mappings

Bangladesh → Myanmar

a-thar-hlyar

loin primal · psoas major

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This information is for educational purposes only and may vary by region or butcher practices.