Can see-krong 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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

What is see-krong in Morocco?

Q: What is see-krong in Morocco?

see-krong is the Thailand retail name for the short ribs, which sits on the rib primal. In Morocco, the same cut is most often labeled al-adla.

Q: What is see-krong called in Morocco?

Look for al-adla—mapped to Short Ribs (short ribs).

Q: What primal is see-krong from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

Close match

see krong

is very similar to al-adla in Morocco

Ask for: al-adla

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

rib primal · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Morocco

al-adla

What is this cut?·Global guide

How to order steak doneness

Thailand → Morocco

rareRae→Saigant48–55°C

medium rareMidiam rae→Saignant55–60°C

mediumMidiam→Moyennement60–65°C

well doneSook→Tayeb Bezzaf70–100°C

Moroccan taste is firmly Well Done due to the dominance of slow-cooked tajines. Saigant (rare) is French-influenced and rarely ordered outside Casablanca/Marrakech tourist restaurants.

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

Detailed explanation

“see-krong” in Thailand maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Morocco, look for labels such as al-adla. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

Keep exploring

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.