offal primal · Manipur
In Northeast India (Other States), this cut is Cham, also sold as Vun.
About this cut
Beef hide/skin, sold cleaned and processed. Boiled to a gelatinous softness (ponmo/kpomo in Nigeria) or dried then rehydrated (cham in Arunachal, un in Manipur). Very high collagen; adds sticky body to stews. Culturally significant as a protein extender and a prized cut in West and Northeast African and Indian traditions.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Manghatpa | → | Pakka |
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.
“un” in Manipur maps to canonical skin (offal: Outer hide — whole-body surface). In Northeast India (Other States), look for labels such as Cham · Vun. Beef hide/skin, sold cleaned and processed. Boiled to a gelatinous softness (ponmo/kpomo in Nigeria) or dried then rehydrated (cham in Arunachal, un in Manipur). Very high collagen; adds sticky body to stews. Culturally significant as a protein extender and a prized cut in West and Northeast African and Indian traditions.
This information is for educational purposes only and may vary by region or butcher practices.