Can tanshita mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Saudi Arabia?

In Saudi Arabia, medium rare is called "Medium rare". Rare is "Nay" and well done is "Matboukh jayidan".

What should I ask for at a butcher in Saudi Arabia?

Ask for "مفروم كندوز مع دوش" when looking for tanshita in Saudi Arabia.

chuck primal · Japan

tanshita

Q: What is tanshita in Saudi Arabia?

tanshita is the Japan retail name for the chuck roll, which sits on the chuck primal. In Saudi Arabia, the same cut is most often labeled raqaba.

Q: What is tanshita called in Saudi Arabia?

Look for raqaba—mapped to Chuck Roll (chuck roll).

Q: What primal is tanshita from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Saudi Arabia, this cut is raqaba.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

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.

Primalchuck

LocationBetween the neck and the rib section, boneless

In Saudi Arabiaraqaba

What is this cut →Global guide →

How to order steak doneness

Japan → Saudi Arabia

rare	Rea	→	Nay	48–55°C
medium rare	Midiamu rea	→	Medium rare	55–60°C
medium	Midiamu	→	Noss istiwah	60–65°C
well done	Uerudan	→	Matboukh jayidan	70–100°C

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.

Detailed explanation

“tanshita” in Japan maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Saudi Arabia, look for labels such as raqaba. 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.