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 Sikkim?

In Sikkim, medium rare is called "Medium rare". Rare is "Rare" and well done is "Ramro paaka".

chuck primal · China

shi bing

Q: What is shi bing in Sikkim?

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

Q: What is shi bing called in Sikkim?

Look for dasti sikkim—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 Sikkim, this cut is dasti sikkim.

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 Sikkimdasti sikkim

What is this cut →Global guide →

How to order steak doneness

China → Sikkim

rare	San fen shu	→	Rare	48–55°C
medium rare	Wu fen shu	→	Medium rare	55–60°C
medium	Qi fen shu	→	Medium	60–65°C
well done	Quan shu	→	Ramro paaka	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 Sikkim, look for labels such as dasti sikkim. 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.