Can dande 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 Egypt?

In Egypt, medium rare is called "Nص istiwah khafif". Rare is "Nay fe nay" and well done is "Mestewy awy".

What is dande in Egypt?

Q: What is dande in Egypt?

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

Q: What is dande called in Egypt?

Look for dala' qasira—mapped to Short Ribs (short ribs).

Q: What primal is dande 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

dande

The closest Egypt equivalent is dala' qasira

Ask for: dala' qasira

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 Egypt

dala' qasira

What is this cut?·Global guide

How to order steak doneness

Iran → Egypt

rareKham→Nay fe nay48–55°C

medium rareKam-pokhteh→Nص istiwah khafif55–60°C

mediumMadiyom→Mestewy noss noss60–65°C

well doneKamelan Pokhteh→Mestewy awy70–100°C

Traditional Egyptian preference is Mestewy awy (well done). Medium rare is a modern Cairo steakhouse phenomenon, uncommon in home cooking.

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

Detailed explanation

“dande” in Iran maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Egypt, look for labels such as dala' qasira. 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.