rib primal · Belarus
In Egypt, this cut is dala' qasira.
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.
| rare | Z kryvyoy | → | Nay fe nay |
| medium rare | Medium rare | → | Nص istiwah khafif |
| medium | Syarednyay prazharki | → | Mestewy noss noss |
| well done | Dobra prazhanae | → | Mestewy awy |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“rebry” in Belarus maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Egypt, look for labels such as dala' qasira. 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.
This information is for educational purposes only and may vary by region or butcher practices.