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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

chuck primal · Iran

sar-dast

Q: What is sar-dast in South Korea?

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

Q: What is sar-dast called in South Korea?

Look for mok-sal—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 South Korea, this cut is mok-sal.

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 South Koreamok-sal

What is this cut →Global guide →

How to order steak doneness

Iran → South Korea

rare	Kham	→	Re-eo	48–55°C
medium rare	Kam-pokhteh	→	Mi-di-eom re-eo	55–60°C
medium	Madiyom	→	Mi-di-eom	60–65°C
well done	Kamelan Pokhteh	→	Wel-deon	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 South Korea, look for labels such as mok-sal. 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.