What is buffalo doh masi in Pakistan?

buffalo doh masi is the Meghalaya retail name for the chuck roll, which sits on the chuck primal. In Pakistan, the same cut is most often labeled hath ka keema pk.

Can buffalo doh masi 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 Pakistan?

In Pakistan, medium rare is called "Medium rare". Rare is "Rare" and well done is "Pakka".

What should I ask for at a butcher in Pakistan?

Ask for "Hath-ka-keema, machine se nahi, Keema Matar ke liye" when looking for buffalo doh masi in Pakistan.

chuck primal · Meghalaya

buffalo doh masi

Q: What is buffalo doh masi called in Pakistan?

Look for hath ka keema pk—mapped to Chuck Roll (chuck roll).

Q: What primal is buffalo doh masi from?

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

In Pakistan, this cut is hath ka keema pk.

Approximate match · Confidence 0.70

⚠️ 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 Pakistanhath ka keema pk

What is this cut →Global guide →

How to order steak doneness

Meghalaya → Pakistan

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Tep tep	→	Pakka	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

“buffalo doh masi” in Meghalaya maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Pakistan, look for labels such as hath ka keema pk. 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.