chuck primal · Egypt
In Bangladesh, this cut is hath e kata, also sold as sole.
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 | Nay fe nay | → | Rare |
| medium rare | Nص istiwah khafif | → | Medium rare |
| medium | Mestewy noss noss | → | Medium |
| well done | Mestewy awy | → | Bhalo bhabe rana |
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.
“sinn” in Egypt maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Bangladesh, look for labels such as hath e kata · sole. 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.