Can see-krong 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

rib primal · Thailand

see-krong

Q: What is see-krong in France?

see-krong is the Thailand retail name for the short ribs, which sits on the rib primal. In France, the same cut is most often labeled Plat de côtes.

Q: What is see-krong called in France?

Look for Plat de côtes—mapped to Short Ribs (short ribs).

Q: What primal is see-krong from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In France, this cut is Plat de côtes.

Close match · Confidence 0.85

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

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.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In FrancePlat de côtes

What is this cut →Global guide →

How to order steak doneness

Thailand → France

rare	Rae	→	Saignant	48–55°C
medium rare	Midiam rae	→	À point	55–60°C
medium	Midiam	→	Entre à point et bien cuit	60–65°C
well done	Sook	→	Bien cuit	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

“see-krong” in Thailand maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In France, look for labels such as Plat de côtes. 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.