chuck primal · Telangana
In Vietnam, this cut is nac vai, also sold as thit bo xay.
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 | Rare | → | Tái |
| medium rare | Medium rare | → | Tái vừa |
| medium | Medium | → | Vừa |
| well done | Bhuna | → | Chín kỹ |
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.
“Hath-ka-Keema: Hand-Chopped Mince as Premium Texture” in Telangana maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Vietnam, look for labels such as nac vai · thit bo xay. 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.
than noi
loin primal · psoas major
This information is for educational purposes only and may vary by region or butcher practices.