chuck primal · Chile
In Chad, this cut is charmout cut, also sold as daraba 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 | A lo inglés | → | Niy |
| medium rare | A punto | → | Niy shwayya |
| medium | Tres cuartos | → | Bayn bayn |
| well done | Bien cocido | → | Mistawi tamam |
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.
“huachalomo” in Chile maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Chad, look for labels such as charmout cut · daraba 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.
This information is for educational purposes only and may vary by region or butcher practices.