rib primal · Taiwan
In Saudi Arabia, this cut is adla qasira sa.
About this cut
Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
| rare | San fen shu | → | Nay |
| medium rare | Wu fen shu | → | Medium rare |
| medium | Qi fen shu | → | Noss istiwah |
| well done | Quan shu | → | Matboukh jayidan |
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.
“niu xiao pai” in Taiwan maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Saudi Arabia, look for labels such as adla qasira sa. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
This information is for educational purposes only and may vary by region or butcher practices.