Can Acém 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 Saudi Arabia?

In Saudi Arabia, medium rare is called "Medium rare". Rare is "Nay" and well done is "Matboukh jayidan".

What should I ask for at a butcher in Saudi Arabia?

Ask for "مفروم كندوز مع دوش" when looking for Acém in Saudi Arabia.

chuck primal · Portugal

Acém

Q: What is Acém in Saudi Arabia?

Acém is the Portugal retail name for the chuck roll, which sits on the chuck primal. In Saudi Arabia, the same cut is most often labeled raqaba.

Q: What is Acém called in Saudi Arabia?

Look for raqaba—mapped to Chuck Roll (chuck roll).

Q: What primal is Acém from?

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

In Saudi Arabia, this cut is raqaba.

Close match · Confidence 0.75

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 Saudi Arabiaraqaba

What is this cut →Global guide →

How to order steak doneness

Portugal → Saudi Arabia

rare	Mal passado	→	Nay	48–55°C
medium rare	Mal passado/ao ponto	→	Medium rare	55–60°C
medium	Ao ponto	→	Noss istiwah	60–65°C
well done	Bem passado	→	Matboukh jayidan	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

“Acém” in Portugal maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Saudi Arabia, look for labels such as raqaba. 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.