Can nuea san-kor 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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

chuck primal · Thailand

nuea san-kor

Q: What is nuea san-kor in Mexico?

nuea san-kor is the Thailand retail name for the chuck roll, which sits on the chuck primal. In Mexico, the same cut is most often labeled Diezmillo (context).

Q: What is nuea san-kor called in Mexico?

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

Q: What primal is nuea san-kor from?

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

In Mexico, this cut is Diezmillo (context).

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 MexicoDiezmillo (context)

What is this cut →Global guide →

How to order steak doneness

Thailand → Mexico

rare	Rae	→	Rojo	48–55°C
medium rare	Midiam rae	→	Término medio	55–60°C
medium	Midiam	→	Tres cuartos	60–65°C
well done	Sook	→	Bien cocido	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

“nuea san-kor” in Thailand maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Mexico, look for labels such as Diezmillo (context). 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.