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 Saudi Arabia?

In Saudi Arabia, medium rare is called "Medium rare". Rare is "Nay" and well done is "Matboukh jayidan".

What is sar-dast in Saudi Arabia?

Q: What is sar-dast in Saudi Arabia?

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

Q: What is sar-dast called in Saudi Arabia?

Look for ketf sa—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 Saudi Arabia equivalent is ketf sa

Ask for: ketf sa

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 Saudi Arabia

ketf sa

What is this cut?·Global guide

How to order steak doneness

Iran → Saudi Arabia

rareKham→Nay48–55°C

medium rareKam-pokhteh→Medium rare55–60°C

mediumMadiyom→Noss istiwah60–65°C

well doneKamelan Pokhteh→Matboukh jayidan70–100°C

High-end Riyadh and Jeddah steakhouses use English doneness terms and serve medium-rare as standard. Traditional Saudi palate remains Matboukh jayidan (well done).

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 Saudi Arabia, look for labels such as ketf sa. 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

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raqaba (chuck)shoulder clod (chuck)

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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.