Can dala' qasira 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is dala' qasira in France?

Q: What is dala' qasira in France?

dala' qasira is the Egypt retail name for the short ribs, which sits on the rib primal. In France, the same cut is most often labeled Plat de côtes.

Q: What is dala' qasira called in France?

Look for Plat de côtes—mapped to Short Ribs (short ribs).

Q: What primal is dala' qasira from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

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

Approximate

dala qasira

The closest France equivalent is Plat de côtes

Ask for: Plat de côtes

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

rib primal · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In France

Plat de côtes

What is this cut?·Global guide

How to order steak doneness

Egypt → France

rareNay fe nay→Saignant48–55°C

medium rareNص istiwah khafif→À point55–60°C

mediumMestewy noss noss→Entre à point et bien cuit60–65°C

well doneMestewy awy→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“dala' qasira” in Egypt maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In France, look for labels such as Plat de côtes. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.