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 Morocco?

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

What should I ask for at a butcher in Morocco?

Ask for "الكتف مفروم بلا بهارات" when looking for sar-dast in Morocco.

chuck primal · Iran

sar-dast

Q: What is sar-dast in Morocco?

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

Q: What is sar-dast called in Morocco?

Look for al-ketf—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 Morocco, this cut is al-ketf.

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 Moroccoal-ketf

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

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