chuck primal · United States
In Sri Lanka, this cut is haraka mas, also sold as buffalo haraka mas, ceylon curry cut, hand-beaten mince sri lanka.
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 | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Well done | → | Hondata uyala / Nalla ventathu |
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 roll” in United States maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Sri Lanka, look for labels such as haraka mas · buffalo haraka mas · ceylon curry cut · hand-beaten mince sri lanka. 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.