Can tiguadege cut mean more than one cut?

This name may also align with Fore Shank in this dataset—see alternatives below.

How do you order steak doneness in Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

chuck primal · Mali

tiguadege cut

Q: What is tiguadege cut in Argentina?

tiguadege cut is the Mali retail name for the chuck roll, which sits on the chuck primal. In Argentina, the same cut is most often labeled Cogote.

Q: What is tiguadege cut called in Argentina?

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

Q: What primal is tiguadege cut from?

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

In Argentina, this cut is Cogote.

Cultural equivalent · Confidence 0.66

⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. 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 ArgentinaCogote

What is this cut →Global guide →

How to order steak doneness

Mali → Argentina

rare	Rare	→	Jugoso	48–55°C
medium rare	Medium rare	→	A punto	55–60°C
medium	Medium	→	Cocido	60–65°C
well done	Well done	→	Bien cocido	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

“tiguadege cut” in Mali maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Argentina, look for labels such as Cogote. 1 other canonical interpretation may apply. 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.