chuck primal · Burkina Faso
In Uttar Pradesh, this cut is hath ka keema up, also sold as kofte ka keema, garam gosht, boti up.(water buffalo (buff))
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 | → | Rare |
| medium rare | A point saignant | → | Medium rare |
| medium | A point | → | Medium |
| well done | Bien cuit | → | Bhuna |
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 Uttar Pradesh, look for labels such as hath ka keema up · kofte ka keema · garam gosht · boti up. 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.
short ribs
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.