Can dasti pb 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What is dasti pb in Greece?

Q: What is dasti pb in Greece?

dasti pb is the Punjab retail name for the chuck roast (blade), which sits on the chuck primal. In Greece, the same cut is most often labeled laimos.

Q: What is dasti pb called in Greece?

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

Q: What primal is dasti pb from?

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

Close match

dasti pb

is very similar to laimos in Greece

Ask for: laimos

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 Greece

laimos

What is this cut?·Global guide

How to order steak doneness

Punjab → Greece

rareRare→Ανίσπαστο48–55°C

medium rareMedium rare→Μισοψημένο55–60°C

mediumMedium→Μέτριο60–65°C

well donePakka→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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

Detailed explanation

“dasti pb” in Punjab maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Greece, look for labels such as laimos. 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

elia (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.