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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

chuck primal · Burkina Faso

riz gras cut

Q: What is riz gras cut in Spain?

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

Q: What is riz gras cut called in Spain?

Look for aguja—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 Spain, this cut is aguja.

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 Spainaguja

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → Spain

rare	Saignant	→	Poco hecho	48–55°C
medium rare	A point saignant	→	Al punto	55–60°C
medium	A point	→	En su punto	60–65°C
well done	Bien cuit	→	Muy hecho	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 Spain, look for labels such as aguja. 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.