chuck primal · Bangladesh
In Qatar, this cut is raqaba qa, also sold as mafroum.
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 | → | Nay |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Noss istiwah |
| well done | Bhalo bhabe rana | → | Nadij tamaman |
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.
“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 Qatar, look for labels such as raqaba qa · mafroum. 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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loin primal · psoas major
This information is for educational purposes only and may vary by region or butcher practices.