Can al-ketf 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 Kenya?

In Kenya, medium rare is called "Medium rare". Rare is "Rare" and well done is "Imeiva".

chuck primal · Morocco

al-ketf

Q: What is al-ketf in Kenya?

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

Q: What is al-ketf called in Kenya?

Look for bega—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is al-ketf from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

In Kenya, this cut is bega.

Close match · Confidence 0.80

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 Kenyabega

What is this cut →Global guide →

How to order steak doneness

Morocco → Kenya

rare	Saigant	→	Rare	48–55°C
medium rare	Saignant	→	Medium rare	55–60°C
medium	Moyennement	→	Medium	60–65°C
well done	Tayeb Bezzaf	→	Imeiva	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-ketf” in Morocco maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Kenya, look for labels such as bega. 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.