Can dasti sikkim 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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

chuck primal · Sikkim

dasti sikkim

Q: What is dasti sikkim in Taiwan?

dasti sikkim is the Sikkim retail name for the chuck roast (blade), which sits on the chuck primal. In Taiwan, the same cut is most often labeled jian jia rou.

Q: What is dasti sikkim called in Taiwan?

Look for jian jia rou—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is dasti sikkim from?

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

In Taiwan, this cut is jian jia rou.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Taiwanjian jia rou

What is this cut →Global guide →

How to order steak doneness

Sikkim → Taiwan

rare	Rare	→	San fen shu	48–55°C
medium rare	Medium rare	→	Wu fen shu	55–60°C
medium	Medium	→	Qi fen shu	60–65°C
well done	Ramro paaka	→	Quan shu	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

“dasti sikkim” in Sikkim maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Taiwan, look for labels such as jian jia rou. 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.