Can nyama choma cut 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".

rib primal · Kenya

nyama choma cut

Q: What is nyama choma cut in Ethiopia?

nyama choma cut is the Kenya retail name for the short ribs, which sits on the rib primal. In Ethiopia, the same cut is most often labeled short ribs.

Q: What is nyama choma cut called in Ethiopia?

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

Q: What primal is nyama choma cut 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 Ethiopia, this cut is short ribs.

Approximate match · Confidence 0.55

⚠️ 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 Ethiopiashort ribs

What is this cut →Global guide →

How to order steak doneness

Kenya → Ethiopia

rare	Rare	→	Tere	48–55°C
medium rare	Medium rare	→	Tibs leb-leb	55–60°C
medium	Medium	→	Yetebese	60–65°C
well done	Imeiva	→	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

“nyama choma cut” in Kenya maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Ethiopia, 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.