chuck primal · Singapore
In West Bengal, this cut is kaand wb, also sold as kolkata biryani cut.
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 | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Well done | → | 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.
“chuck tender” in Singapore 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. 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.
This information is for educational purposes only and may vary by region or butcher practices.