Can sar-dast 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 Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

chuck primal · Iran

sar-dast

Q: What is sar-dast in Ethiopia?

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

Q: What is sar-dast called in Ethiopia?

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

Q: What primal is sar-dast from?

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

In Ethiopia, this cut is chuck blade.

Approximate match · Confidence 0.70

⚠️ 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 Ethiopiachuck blade

What is this cut →Global guide →

How to order steak doneness

Iran → Ethiopia

rare	Kham	→	Tere	48–55°C
medium rare	Kam-pokhteh	→	Tibs leb-leb	55–60°C
medium	Madiyom	→	Yetebese	60–65°C
well done	Kamelan Pokhteh	→	Yetebese kibrit	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

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