Can al-mellaj 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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

shank primal · Morocco

al-mellaj

Q: What is al-mellaj in Japan?

al-mellaj is the Morocco retail name for the hind shank, which sits on the shank primal. In Japan, the same cut is most often labeled sune.

Q: What is al-mellaj called in Japan?

Look for sune—mapped to Hind Shank (hind shank).

Q: What primal is al-mellaj from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In Japan, this cut is sune.

Exact match · Confidence 0.90

Fig. 1 · Rear leg, below the knee joint · shank primal

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Primalshank

LocationRear leg, below the knee joint

In Japansune

What is this cut →Global guide →

How to order steak doneness

Morocco → Japan

rare	Saigant	→	Rea	48–55°C
medium rare	Saignant	→	Midiamu rea	55–60°C
medium	Moyennement	→	Midiamu	60–65°C
well done	Tayeb Bezzaf	→	Uerudan	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

“al-mellaj” in Morocco maps to canonical hind shank (shank: Rear leg, below the knee joint). In Japan, look for labels such as sune. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.