chuck primal · Estonia
In Telangana, this cut is hath ka keema, also sold as machine keema tg, boti tg.(water buffalo (buff))
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 | Verine | → | Rare |
| medium rare | Poolverine | → | Medium rare |
| medium | Poolküps | → | Medium |
| well done | Läbiküpsenud | → | Bhuna |
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.
“kael” in Estonia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Telangana, look for labels such as hath ka keema · machine keema tg · boti tg. 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.