chuck primal · Chile
In South Africa, this cut is chuck sa, also sold as boerewors mince.
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 | → | Rare |
| medium rare | A punto | → | Medium rare |
| medium | Tres cuartos | → | Medium |
| well done | Bien cocido | → | Well done |
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 South Africa, look for labels such as chuck sa · boerewors mince. 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.