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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

What should I ask for at a butcher in Kazakhstan?

Ask for "Zhauyryn, besbarmaqqa" when looking for shi bing in Kazakhstan.

chuck primal · China

shi bing

Q: What is shi bing in Kazakhstan?

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

Q: What is shi bing called in Kazakhstan?

Look for zhauyryn—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 Kazakhstan, this cut is zhauyryn.

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 Kazakhstanzhauyryn

What is this cut →Global guide →

How to order steak doneness

China → Kazakhstan

rare	San fen shu	→	Shala pyskhan	48–55°C
medium rare	Wu fen shu	→	Ortasha pyskhan (az)	55–60°C
medium	Qi fen shu	→	Ortasha pyskhan	60–65°C
well done	Quan shu	→	Ja'sy pyskhan	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 Kazakhstan, look for labels such as zhauyryn. 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.