Can boti up 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 Kenya?

In Kenya, medium rare is called "Medium rare". Rare is "Rare" and well done is "Imeiva".

What should I ask for at a butcher in Kenya?

Ask for "Nyama ya kusaga, weka mafuta kiasi" when looking for boti up in Kenya.

chuck primal · Uttar Pradesh

boti up

Q: What is boti up in Kenya?

boti up is the Uttar Pradesh retail name for the chuck roll, which sits on the chuck primal. In Kenya, the same cut is most often labeled nyama ya kusaga.

Q: What is boti up called in Kenya?

Look for nyama ya kusaga—mapped to Chuck Roll (chuck roll).

Q: What primal is boti up from?

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

In Kenya, this cut is nyama ya kusaga.

Approximate match · Confidence 0.65

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Kenyanyama ya kusaga

What is this cut →Global guide →

How to order steak doneness

Uttar Pradesh → Kenya

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Bhuna	→	Imeiva	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

“boti up” in Uttar Pradesh maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Kenya, look for labels such as nyama ya kusaga. 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.