What is épaule in Niger?

épaule is the Belgium retail name for the chuck roll, which sits on the chuck primal. In Niger, the same cut is most often labeled taba-nany.

Can épaule 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 Niger?

In Niger, medium rare is called "Da jini kadan". Rare is "Da jini" and well done is "Ya nuna sosai".

chuck primal · Belgium

épaule

Q: What is épaule called in Niger?

Look for taba-nany—mapped to Chuck Roll (chuck roll).

Q: What primal is épaule from?

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

In Niger, this cut is taba-nany.

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 Nigertaba-nany

What is this cut →Global guide →

How to order steak doneness

Belgium → Niger

rare	Saignant	→	Da jini	48–55°C
medium rare	À point	→	Da jini kadan	55–60°C
medium	À point cuit	→	Matsakaici	60–65°C
well done	Bien cuit	→	Ya nuna sosai	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

“épaule” in Belgium maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Niger, look for labels such as taba-nany. 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.