Can sibyan curry 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

chuck primal · Myanmar

sibyan curry cut

Q: What is sibyan curry cut in Belarus?

sibyan curry cut is the Myanmar retail name for the chuck roast (blade), which sits on the chuck primal. In Belarus, the same cut is most often labeled lapatka.

Q: What is sibyan curry cut called in Belarus?

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

Q: What primal is sibyan curry cut from?

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

In Belarus, this cut is lapatka.

Close match · Confidence 0.75

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 Belaruslapatka

What is this cut →Global guide →

How to order steak doneness

Myanmar → Belarus

rare	Rare	→	Z kryvyoy	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Syarednyay prazharki	60–65°C
well done	Kyetko / A-pyauk-pyauk	→	Dobra prazhanae	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

“sibyan curry cut” in Myanmar maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Belarus, look for labels such as lapatka. 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.