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What is dasti?

Quick Answer

"dasti" can map to more than one canonical beef cut in this dataset; open each hub below for the exact primal and location.

People also ask about this cut

What is dasti?
"dasti" may map to more than one canonical cut in this dataset—use the hub links on this page.

Translate it in another country

Where does dasti come from on the cow?
Open each linked canonical guide; primals differ when the name is ambiguous.

Translate it in another country

“dasti” is a regional beef-cut name that maps to these canonical cuts: Chuck Blade, Striploin.

This retail name can point to more than one canonical cut in our dataset—see the canonical guides below.

Global cut guide

Where it comes from

Chuck Blade: 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. (chuck, Shoulder blade area, above the arm). Striploin: Leaner than ribeye; the classic strip steak muscle running along the short loin. (loin, longissimus dorsi (short loin)).

In menus and butcher shops it is often discussed next to Chuck Roll, and Shoulder Clod.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the chuck primal (Shoulder blade area, above the arm), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 14744 routes — more in the sitemap.

Popular comparisons

Chuck Blade vs Chuck RollChuck Blade vs Shoulder ClodChuck Blade vs Ribeye

Related cuts

Chuck RollShoulder ClodRibeyeTenderloinSirloin CapSirloin FlapT Bone
Regional translations · Compare mapped cuts

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.