rib primal · Egypt
In Netherlands, this cut is short ribs.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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 | Nay fe nay | → | Rood |
| medium rare | Nص istiwah khafif | → | Half doorbakken |
| medium | Mestewy noss noss | → | Doorbakken |
| well done | Mestewy awy | → | Goed doorbakken |
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.
“dala' qasira” in Egypt maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Netherlands, look for labels such as short ribs. 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.