chuck primal · Kazakhstan
In China, this cut is diao long, also sold as bo ren, niurou mo.
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 | Shala pyskhan | → | San fen shu |
| medium rare | Ortasha pyskhan (az) | → | Wu fen shu |
| medium | Ortasha pyskhan | → | Qi fen shu |
| well done | Ja'sy pyskhan | → | Quan shu |
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.
“moyyn” in Kazakhstan maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In China, look for labels such as diao long · bo ren · niurou mo. 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.