Can dasti pk 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What should I ask for at a butcher in Uzbekistan?

Ask for "Kurak, Shurpa uchun" when looking for dasti pk in Uzbekistan.

What is dasti pk in Uzbekistan?

Q: What is dasti pk in Uzbekistan?

dasti pk is the Pakistan retail name for the chuck roast (blade), which sits on the chuck primal. In Uzbekistan, the same cut is most often labeled kurak.

Q: What is dasti pk called in Uzbekistan?

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

Q: What primal is dasti pk from?

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

Close match

dasti pk

is very similar to kurak in Uzbekistan

Ask for: kurak

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 Uzbekistan

kurak

Say this at the butcher

“Kurak, Shurpa uchun”

'Shoulder for Shorpa (soup)'

What is this cut?·Global guide

How to order steak doneness

Pakistan → Uzbekistan

rareRare→Xomroq48–55°C

medium rareMedium rare→Kam pishgan55–60°C

mediumMedium→O'rtacha60–65°C

well donePakka→Yaxshi pishgan70–100°C

Uzbek cuisine is built on well-cooked, tender meats. Xomroq (rare) is almost never eaten by locals; Yaxshi pishgan (well done) is the default.

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

Detailed explanation

“dasti pk” in Pakistan maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Uzbekistan, look for labels such as kurak. 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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bo'yin (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.