chuck primal · Chad
In Senegal, this cut is dibi cut, also sold as senegalese maffe cut.
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 | Niy | → | Saf saf |
| medium rare | Niy shwayya | → | Saf-saf trop |
| medium | Bayn bayn | → | Diam |
| well done | Mistawi tamam | → | Toggu lool |
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.
“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 Senegal, look for labels such as dibi cut · senegalese maffe cut. 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.
senegalese maffe cut
shank primal · Front leg, below the elbow joint
This information is for educational purposes only and may vary by region or butcher practices.