Can dande 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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

rib primal · Iran

dande

Q: What is dande in Morocco?

dande is the Iran retail name for the short ribs, which sits on the rib primal. In Morocco, the same cut is most often labeled al-adla.

Q: What is dande called in Morocco?

Look for al-adla—mapped to Short Ribs (short ribs).

Q: What primal is dande from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In Morocco, this cut is al-adla.

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 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

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.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Moroccoal-adla

What is this cut →Global guide →

How to order steak doneness

Iran → Morocco

rare	Kham	→	Saigant	48–55°C
medium rare	Kam-pokhteh	→	Saignant	55–60°C
medium	Madiyom	→	Moyennement	60–65°C
well done	Kamelan Pokhteh	→	Tayeb Bezzaf	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

“dande” in Iran maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Morocco, look for labels such as al-adla. 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.