chuck primal · Egypt
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 | Nay fe nay | → | Saf saf |
| medium rare | Nص istiwah khafif | → | Saf-saf trop |
| medium | Mestewy noss noss | → | Diam |
| well done | Mestewy awy | → | 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.
“sinn” in Egypt 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. 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.