Can riz gras cut mean more than one cut?

This name may also align with Short Ribs, Fore Shank in this dataset—see alternatives below.

How do you order steak doneness in Ireland?

In Ireland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

chuck primal · Burkina Faso

riz gras cut

Q: What is riz gras cut in Ireland?

riz gras cut is the Burkina Faso retail name for the chuck roll, which sits on the chuck primal. In Ireland, the same cut is most often labeled chuck roll.

Q: What is riz gras cut called in Ireland?

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

Q: What primal is riz gras cut from?

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

In Ireland, this cut is chuck roll.

Cultural equivalent · Confidence 0.78

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 Irelandchuck roll

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → Ireland

rare	Saignant	→	Rare	48–55°C
medium rare	A point saignant	→	Medium rare	55–60°C
medium	A point	→	Medium	60–65°C
well done	Bien cuit	→	Well done	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

“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 Ireland, look for labels such as chuck roll. 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.