chuck primal · France
In Himachal Pradesh & Uttarakhand, this cut is bade ka mansa himachal, also sold as keema himachal, bade ka gosht uttarakhand, keema uttarakhand.(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 | Saignant | → | Rare |
| medium rare | À point | → | Medium rare |
| medium | Entre à point et bien cuit | → | Medium |
| well done | Bien cuit | → | 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.
“basses côtes” in France maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Himachal Pradesh & Uttarakhand, look for labels such as bade ka mansa himachal · keema himachal · bade ka gosht uttarakhand · keema uttarakhand. 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.