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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

rib primal · Thailand

see-krong

Q: What is see-krong in Uzbekistan?

see-krong is the Thailand retail name for the short ribs, which sits on the rib primal. In Uzbekistan, the same cut is most often labeled qovurg'a.

Q: What is see-krong called in Uzbekistan?

Look for qovurg'a—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 Uzbekistan, this cut is qovurg'a.

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 Uzbekistanqovurg'a

What is this cut →Global guide →

How to order steak doneness

Thailand → Uzbekistan

rare	Rae	→	Xomroq	48–55°C
medium rare	Midiam rae	→	Kam pishgan	55–60°C
medium	Midiam	→	O'rtacha	60–65°C
well done	Sook	→	Yaxshi pishgan	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 Uzbekistan, look for labels such as qovurg'a. 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.