chuck primal · Burkina Faso
In Qatar, this cut is raqaba qa, also sold as mafroum.
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 |
| medium rare | A point saignant | → | Medium rare |
| medium | A point | → | Noss istiwah |
| well done | Bien cuit | → | Nadij tamaman |
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 Qatar, look for labels such as raqaba qa · mafroum. 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.
adla qasira qa
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.