Can al-ketf 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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is al-ketf in Netherlands?

Q: What is al-ketf in Netherlands?

al-ketf is the Morocco retail name for the chuck roast (blade), which sits on the chuck primal. In Netherlands, the same cut is most often labeled chuck blade.

Q: What is al-ketf called in Netherlands?

Look for chuck blade—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is al-ketf from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

Close match

al ketf

is very similar to chuck blade in Netherlands

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 Netherlands

chuck blade

What is this cut?·Global guide

How to order steak doneness

Morocco → Netherlands

rareSaigant→Rood48–55°C

medium rareSaignant→Half doorbakken55–60°C

mediumMoyennement→Doorbakken60–65°C

well doneTayeb Bezzaf→Goed doorbakken70–100°C

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

Detailed explanation

“al-ketf” in Morocco maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Netherlands, 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

chuck roll (chuck)Bloemstuk (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.