chuck primal · Morocco
In Burkina Faso, this cut is riz gras cut, also sold as burkinabe maffe cut.
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 | Saigant | → | Saignant |
| medium rare | Saignant | → | A point saignant |
| medium | Moyennement | → | A point |
| well done | Tayeb Bezzaf | → | Bien cuit |
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.
“al-ankra” in Morocco maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Burkina Faso, look for labels such as riz gras cut · burkinabe maffe 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.
This information is for educational purposes only and may vary by region or butcher practices.