chuck primal · Thailand
In Northeast India (Other States), this cut is goru mangxo, also sold as moh mangxo, mos-sa.
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 | Rae | → | Rare |
| medium rare | Midiam rae | → | Medium rare |
| medium | Midiam | → | Medium |
| well done | Sook | → | Pakka |
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.
“nuea san-kor” in Thailand maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Northeast India (Other States), look for labels such as goru mangxo · moh mangxo · mos-sa. 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.
This information is for educational purposes only and may vary by region or butcher practices.