chuck primal · Indonesia
In Thailand, this cut is nuea san-kor, also sold as nuea sop.
⚠️ 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 | Kurang matang | → | Rae |
| medium rare | Kurang matang sedikit | → | Midiam rae |
| medium | Setengah matang | → | Midiam |
| well done | Matang | → | Sook |
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.
“daging giling” in Indonesia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Thailand, look for labels such as nuea san-kor · nuea sop. 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.