Can machine keema mh 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

chuck primal · Maharashtra

machine keema mh

Q: What is machine keema mh in Hungary?

machine keema mh is the Maharashtra retail name for the chuck roll, which sits on the chuck primal. In Hungary, the same cut is most often labeled chuck roll.

Q: What is machine keema mh called in Hungary?

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

Q: What primal is machine keema mh from?

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

In Hungary, this cut is chuck roll.

Approximate match · Confidence 0.55

⚠️ 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 Hungarychuck roll

What is this cut →Global guide →

How to order steak doneness

Maharashtra → Hungary

rare	Rare	→	Véresen	48–55°C
medium rare	Medium rare	→	Félig nyers	55–60°C
medium	Medium	→	Közepesen átsütve	60–65°C
well done	Bhuna	→	Jól átsütve	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

“machine keema mh” in Maharashtra maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Hungary, look for labels such as chuck roll. 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.