chuck primal · Uruguay
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 | Jugoso | → | Tái |
| medium rare | A punto | → | Tái vừa |
| medium | Cocido | → | Vừa |
| well done | Bien cocido | → | 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.
“cogote” in Uruguay 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. 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.