chuck primal · Egypt
In Sikkim, this cut is lang-sha sikkim, also sold as yak ko masu.
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 | → | Ramro paaka |
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 Sikkim, look for labels such as lang-sha sikkim · yak ko masu. 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.