chuck primal · France
In Manipur, this cut is shan-sa, also sold as buffalo shan-sa.
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 | → | Manghatpa |
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 Manipur, look for labels such as shan-sa · buffalo shan-sa. 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.