chuck primal · Israel
In Punjab, this cut is gol boti pb, also sold as khula gosht, hath chopped keema pb.(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 | רייר | → | Rare |
| medium rare | מדיום רייר | → | Medium rare |
| medium | מדיום | → | Medium |
| well done | וול דאן | → | Pakka |
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.
“tzavar” in Israel maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Punjab, look for labels such as gol boti pb · khula gosht · hath chopped keema pb. 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.