chuck primal · Brazil
In Thailand, this cut is nuea san-kor, also sold as nuea sop.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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 | Mal passada | → | Rae |
| medium rare | Ao ponto para mal | → | Midiam rae |
| medium | Ao ponto | → | Midiam |
| well done | Bem passada | → | Sook |
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.
“Acém” in Brazil maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Thailand, look for labels such as nuea san-kor · nuea sop. 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.
chuck blade
chuck primal · Shoulder blade area, above the arm
This information is for educational purposes only and may vary by region or butcher practices.