Can kefta mean more than one cut?

This name may also align with Chuck Roll in this dataset—see alternatives below.

How do you order steak doneness in Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

chuck primal · Morocco

kefta

Q: What is kefta in Portugal?

kefta is the Morocco retail name for the chuck roast (blade), which sits on the chuck primal. In Portugal, the same cut is most often labeled Cachaço.

Q: What is kefta called in Portugal?

Look for Cachaço—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is kefta from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

In Portugal, this cut is Cachaço.

Cultural equivalent · 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 · Shoulder blade area, above the arm · chuck primal

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Primalchuck

LocationShoulder blade area, above the arm

In PortugalCachaço

What is this cut →Global guide →

How to order steak doneness

Morocco → Portugal

rare	Saigant	→	Mal passado	48–55°C
medium rare	Saignant	→	Mal passado/ao ponto	55–60°C
medium	Moyennement	→	Ao ponto	60–65°C
well done	Tayeb Bezzaf	→	Bem passado	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

“Kefta” in Morocco maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Portugal, look for labels such as Cachaço. 1 other canonical interpretation may apply. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.