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 Kenya?

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

What is sar-dast in Kenya?

Q: What is sar-dast in Kenya?

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

Q: What is sar-dast called in Kenya?

Look for bega—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 Kenya equivalent is bega

Ask for: bega

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 Kenya

bega

What is this cut?·Global guide

How to order steak doneness

Iran → Kenya

rareKham→Rare48–55°C

medium rareKam-pokhteh→Medium rare55–60°C

mediumMadiyom→Medium60–65°C

well doneKamelan Pokhteh→Imeiva70–100°C

Kenyan home cooking strongly defaults to well-done (Imeiva) due to the lean grass-fed Zebu profile — rare cooking produces tough results. Nyama Choma is roasted to medium internal but with significant char on exterior. Modern Nairobi steakhouses (Carnivore, Talisman) operate at international standards and serve through the full doneness spectrum, but local home and street food tradition is Imeiva or Karanga (long Wet Fry).

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 Kenya, look for labels such as bega. 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.

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Compare with similar cuts

Other countries & routes

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

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