What is grudinka na kistsi in Senegal?

grudinka na kistsi is the Ukraine retail name for the short ribs, which sits on the rib primal. In Senegal, the same cut is most often labeled dibi cut.

Can grudinka na kistsi 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 Senegal?

In Senegal, medium rare is called "Saf-saf trop". Rare is "Saf saf" and well done is "Toggu lool".

rib primal · Ukraine

grudinka na kistsi

Q: What is grudinka na kistsi called in Senegal?

Look for dibi cut—mapped to Short Ribs (short ribs).

Q: What primal is grudinka na kistsi 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 Senegal, this cut is dibi cut.

Close match · Confidence 0.75

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 Senegaldibi cut

What is this cut →Global guide →

How to order steak doneness

Ukraine → Senegal

rare	З кров'ю	→	Saf saf	48–55°C
medium rare	Medium rare	→	Saf-saf trop	55–60°C
medium	Medium	→	Diam	60–65°C
well done	Добре просмажений	→	Toggu lool	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

“grudinka na kistsi” in Ukraine maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Senegal, look for labels such as dibi 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.