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 Nagaland?

In Nagaland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Penuoh".

chuck primal · Morocco

al-ketf

Q: What is al-ketf in Nagaland?

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

Q: What is al-ketf called in Nagaland?

Look for dasti naga—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 Nagaland, this cut is dasti naga.

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 Nagalanddasti naga

What is this cut →Global guide →

How to order steak doneness

Morocco → Nagaland

rare	Saigant	→	Rare	48–55°C
medium rare	Saignant	→	Medium rare	55–60°C
medium	Moyennement	→	Medium	60–65°C
well done	Tayeb Bezzaf	→	Penuoh	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 Nagaland, look for labels such as dasti naga. 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.