chuck primal · Morocco
In Uttar Pradesh, this cut is hath ka keema up, also sold as kofte ka keema, garam gosht, boti up.(water buffalo (buff))
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 | → | Rare |
| medium rare | Saignant | → | Medium rare |
| medium | Moyennement | → | Medium |
| well done | Tayeb Bezzaf | → | Bhuna |
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 Uttar Pradesh, look for labels such as hath ka keema up · kofte ka keema · garam gosht · boti up. 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.