chuck primal · Burkina Faso
In China, this cut is diao long, also sold as bo ren, niurou mo.
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 | Saignant | → | San fen shu |
| medium rare | A point saignant | → | Wu fen shu |
| medium | A point | → | Qi fen shu |
| well done | Bien cuit | → | Quan shu |
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.
“Riz Gras Transit Matrix (Burkina Faso — National Fatty-Rice Bone-In Requirement)” in Burkina Faso maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In China, look for labels such as diao long · bo ren · niurou mo. 2 other canonical interpretations 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.
niu zai gu
rib primal · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)
fore shank
shank primal · Front leg, below the elbow joint
This information is for educational purposes only and may vary by region or butcher practices.