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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is sar-dast in Uruguay?

Q: What is sar-dast in Uruguay?

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

Q: What is sar-dast called in Uruguay?

Look for Bife de paleta—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 Uruguay equivalent is Bife de paleta

Ask for: Bife de paleta

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 Uruguay

Bife de paleta

What is this cut?·Global guide

How to order steak doneness

Iran → Uruguay

rareKham→Jugoso48–55°C

medium rareKam-pokhteh→A punto55–60°C

mediumMadiyom→Cocido60–65°C

well doneKamelan Pokhteh→Bien cocido70–100°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 Uruguay, look for labels such as Bife de paleta. 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

Cogote (chuck)Marucha (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.