What is daraba cut in Tanzania?

daraba cut is the Chad retail name for the chuck roll, which sits on the chuck primal. In Tanzania, the same cut is most often labeled bega tanzania, bega, or nyama ya mchuzi tanzania.

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 Tanzania?

In Tanzania, medium rare is called "Medium rare". Rare is "Rare" and well done is "Imeiva / Imekuwa".

What should I ask for at a butcher in Tanzania?

Ask for "Nyama ya Mchuzi — bone-in, jagged, coconut curry, bone non-negotiable" when looking for daraba cut in Tanzania.

chuck primal · Chad

daraba cut

Q: What is daraba cut called in Tanzania?

Look for bega tanzania, bega, nyama ya mchuzi tanzania—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 Tanzania, this cut is bega tanzania, also sold as bega, nyama ya mchuzi tanzania.

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 Tanzaniabega tanzania · bega · nyama ya mchuzi tanzania

What is this cut →Global guide →

How to order steak doneness

Chad → Tanzania

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	→	Imeiva / Imekuwa	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 Tanzania, look for labels such as bega tanzania · bega · nyama ya mchuzi tanzania. 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.

Keep exploring

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chuck primal

chuck bladechuck shoulder clodchuck ribeyerib

Compare with similar cuts

Side by side

vsChuck Roll vs Chuck Blade→ Compare vsChuck Roll vs Shoulder Clod→ Compare vsChuck Roll vs Ribeye→ Compare

daraba cut in other countries

Same Chad cut, other markets

Chad → Albania→Chad → Andhra Pradesh→Chad → Argentina→Chad → Australia→Chad → Austria→Chad → Bangladesh→Chad → Belarus→Chad → Belgium→Chad → Bhutan→Chad → Bolivia→Chad → Bosnia & Herzegovina→Chad → Botswana→

Show all 117 destinations →

Chuck roll around the world

How other countries name this cut

Albania → Tanzania (qafë)→Andhra Pradesh → Tanzania (keema ap)→Argentina → Tanzania (cogote)→Australia → Tanzania (chuck au)→Austria → Tanzania (kavalierspitz)→Bangladesh → Tanzania (hath e kata)→Belarus → Tanzania (shyyka)→Belgium → Tanzania (épaule)→Bhutan → Tanzania (sha bhutan)→Bosnia & Herzegovina → Tanzania (vrat)→Botswana → Tanzania (seswaa chuck cut)→Brazil → Tanzania (acém)→

Show all 91 source countries →

Alternative mappings

Chad → Tanzania

fore shank

shank primal · Front leg, below the elbow joint

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.