chuck primal · Italy
In Morocco, this cut is al-ankra, also sold as kefta.
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 | Al sangue | → | Saigant |
| medium rare | Cottura media | → | Saignant |
| medium | Al punto | → | Moyennement |
| well done | Ben cotto | → | Tayeb Bezzaf |
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.
“Collo” in Italy maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Morocco, look for labels such as al-ankra · kefta. 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.