Can lahm al-dahar mean more than one cut?

This name may also align with Ribeye in this dataset—see alternatives below.

How do you order steak doneness in Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

loin primal · Chad

lahm al-dahar

Q: What is lahm al-dahar in Thailand?

lahm al-dahar is the Chad retail name for the striploin (strip steak), which sits on the loin primal. In Thailand, the same cut is most often labeled san nok.

Q: What is lahm al-dahar called in Thailand?

Look for san nok—mapped to Striploin (striploin (strip steak)).

Q: What primal is lahm al-dahar from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Thailand, this cut is san nok.

Spans multiple cuts · Confidence 0.63

⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Thailandsan nok

What is this cut →Global guide →

How to order steak doneness

Chad → Thailand

rare	Niy	→	Rae	48–55°C
medium rare	Niy shwayya	→	Midiam rae	55–60°C
medium	Bayn bayn	→	Midiam	60–65°C
well done	Mistawi tamam	→	Sook	70–100°C

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.

Detailed explanation

“lahm al-dahar” in Chad maps to canonical striploin (loin: longissimus dorsi (short loin)). In Thailand, look for labels such as san nok. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.