chuck primal · Central India
In China, this cut is diao long, also sold as bo ren, niurou mo.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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 | Rare | → | San fen shu |
| medium rare | Medium rare | → | Wu fen shu |
| medium | Medium | → | Qi fen shu |
| well done | Pakka | → | Quan shu |
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.
“gol boti central” in Central India maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In China, look for labels such as diao long · bo ren · niurou mo. 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.