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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

chuck primal · Burkina Faso

riz gras cut

Q: What is riz gras cut in Poland?

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

Q: What is riz gras cut called in Poland?

Look for karkówka—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 Poland, this cut is karkówka.

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 Polandkarkówka

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → Poland

rare	Saignant	→	Krwisty	48–55°C
medium rare	A point saignant	→	Średnio krwisty	55–60°C
medium	A point	→	Średnio wysmażony	60–65°C
well done	Bien cuit	→	Dobrze wysmażony	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 Poland, look for labels such as karkówka. 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.