Can sar-dast 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 Belgium?

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

What is sar-dast in Belgium?

Q: What is sar-dast in Belgium?

sar-dast is the Iran retail name for the chuck roast (blade), which sits on the chuck primal. In Belgium, the same cut is most often labeled collet.

Q: What is sar-dast called in Belgium?

Look for collet—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is sar-dast from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

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

Approximate

sar dast

The closest Belgium equivalent is collet

Ask for: collet

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

chuck primal · Shoulder blade area, above the arm

In Belgium

collet

What is this cut?·Global guide

How to order steak doneness

Iran → Belgium

rareKham→Saignant48–55°C

medium rareKam-pokhteh→À point55–60°C

mediumMadiyom→À point cuit60–65°C

well doneKamelan Pokhteh→Bien cuit70–100°C

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

Detailed explanation

“sar-dast” in Iran maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Belgium, look for labels such as collet. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Keep exploring

Related cuts

épaule (chuck)shoulder clod (chuck)

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.