What is daraba cut in Bhutan?

daraba cut is the Chad retail name for the chuck roll, which sits on the chuck primal. In Bhutan, the same cut is most often labeled sha bhutan.

Can daraba cut mean more than one cut?

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

How do you order steak doneness in Bhutan?

In Bhutan, medium rare is called "Medium rare". Rare is "Rare" and well done is "Yoel".

What should I ask for at a butcher in Bhutan?

Ask for "Sha, imported Indian, altitude 40% zyada time, slow boil" when looking for daraba cut in Bhutan.

chuck primal · Chad

daraba cut

Q: What is daraba cut called in Bhutan?

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

Q: What primal is daraba cut from?

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

In Bhutan, this cut is sha bhutan.

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 Bhutansha bhutan

What is this cut →Global guide →

How to order steak doneness

Chad → Bhutan

rare	Niy	→	Rare	48–55°C
medium rare	Niy shwayya	→	Medium rare	55–60°C
medium	Bayn bayn	→	Medium	60–65°C
well done	Mistawi tamam	→	Yoel	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

“Daraba Okra-Collagen Matrix (Chad — Bone-In Stew Architecture)” in Chad maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Bhutan, look for labels such as sha bhutan. 1 other canonical interpretation 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.