Can shi bing 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 Iran?

In Iran, medium rare is called "Kam-pokhteh". Rare is "Kham" and well done is "Kamelan Pokhteh".

chuck primal · China

shi bing

Q: What is shi bing in Iran?

shi bing is the China retail name for the chuck roast (blade), which sits on the chuck primal. In Iran, the same cut is most often labeled sar-dast.

Q: What is shi bing called in Iran?

Look for sar-dast—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is shi bing from?

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

In Iran, this cut is sar-dast.

Approximate match · Confidence 0.65

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Shoulder blade area, above the arm · chuck primal

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.

Primalchuck

LocationShoulder blade area, above the arm

In Iransar-dast

What is this cut →Global guide →

How to order steak doneness

China → Iran

rare	San fen shu	→	Kham	48–55°C
medium rare	Wu fen shu	→	Kam-pokhteh	55–60°C
medium	Qi fen shu	→	Madiyom	60–65°C
well done	Quan shu	→	Kamelan Pokhteh	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

“shi bing” in China maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Iran, look for labels such as sar-dast. 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.