chuck primal · Senegal
In Trinidad & Tobago, this cut is stew beef, also sold as mince.
⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.
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 | Saf saf | → | Rare |
| medium rare | Saf-saf trop | → | Medium rare |
| medium | Diam | → | Medium |
| well done | Toggu lool | → | Well done |
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.
“senegalese maffe cut” in Senegal maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Trinidad & Tobago, look for labels such as stew beef · mince. 1 other canonical interpretation may apply. 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.
fore shank
shank primal · Front leg, below the elbow joint
This information is for educational purposes only and may vary by region or butcher practices.