chuck primal · Kazakhstan
In Meghalaya, this cut is doh masi, also sold as buffalo doh masi, khasi beef.
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 | → | Rare |
| medium rare | Ortasha pyskhan (az) | → | Medium rare |
| medium | Ortasha pyskhan | → | Medium |
| well done | Ja'sy pyskhan | → | Tep tep |
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 Meghalaya, look for labels such as doh masi · buffalo doh masi · khasi beef. 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.