chuck primal · Morocco
In West Bengal, this cut is kaand wb, also sold as kolkata biryani cut.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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.
| rare | Saigant | → | Rare |
| medium rare | Saignant | → | Medium rare |
| medium | Moyennement | → | Medium |
| well done | Tayeb Bezzaf | → | Bhalo bhabe rana |
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.
“Kefta” in Morocco maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In West Bengal, look for labels such as kaand wb · kolkata biryani cut. 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.
cutlet meat wb
chuck primal · Between the neck and the rib section, boneless
This information is for educational purposes only and may vary by region or butcher practices.