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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What is sar-dast in Japan?

Q: What is sar-dast in Japan?

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

Q: What is sar-dast called in Japan?

Look for chuck blade—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 Japan equivalent is chuck blade

Ask for: chuck blade

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 Japan

chuck blade

What is this cut?·Global guide

How to order steak doneness

Iran → Japan

rareKham→Rea48–55°C

medium rareKam-pokhteh→Midiamu rea55–60°C

mediumMadiyom→Midiamu60–65°C

well doneKamelan Pokhteh→Uerudan70–100°C

Japanese steakhouse doneness uses phonetic English borrows. Traditional Japanese cuisine rarely requires 'doneness' conversations because paper-thin cuts (shabu-shabu, sukiyaki) cook in seconds. For raw preparations (Yukke/tartare), the term 生 (Nama) is used. A5 Wagyu is traditionally served rare-to-medium-rare due to the extreme marbling.

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 Japan, look for labels such as chuck blade. 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

tanshita (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.