chuck primal · Burkina Faso
In Egypt, this cut is sinn, also sold as kandouz.
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 | → | Nay fe nay |
| medium rare | A point saignant | → | Nص istiwah khafif |
| medium | A point | → | Mestewy noss noss |
| well done | Bien cuit | → | Mestewy awy |
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 Egypt, look for labels such as sinn · kandouz. 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.
dala' qasira
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.