chuck primal · Central India
In Uganda, this cut is kifuba kyokubega, also sold as kisambi, katogo cut.
⚠️ 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 | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Pakka | → | Erimye / 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.
“gol boti central” in Central India maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Uganda, look for labels such as kifuba kyokubega · kisambi · katogo 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.
This information is for educational purposes only and may vary by region or butcher practices.