Can asado carnicero 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 Iran?

In Iran, medium rare is called "Kam-pokhteh". Rare is "Kham" and well done is "Kamelan Pokhteh".

What is asado carnicero in Iran?

Q: What is asado carnicero in Iran?

asado carnicero is the Chile retail name for the chuck roast (blade), which sits on the chuck primal. In Iran, the same cut is most often labeled sar-dast.

Q: What is asado carnicero called in Iran?

Look for sar-dast—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is asado carnicero from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

Close match

asado carnicero

is very similar to sar-dast in Iran

Ask for: sar-dast

About this cut

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 primal · Shoulder blade area, above the arm

In Iran

sar-dast

What is this cut?·Global guide

How to order steak doneness

Chile → Iran

rareA lo inglés→Kham48–55°C

medium rareA punto→Kam-pokhteh55–60°C

mediumTres cuartos→Madiyom60–65°C

well doneBien cocido→Kamelan Pokhteh70–100°C

Iranian cuisine strongly favors thoroughly cooked meat. Rare is essentially never served — Kham is more a theoretical label than a home order.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“asado carnicero” in Chile maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Iran, look for labels such as sar-dast. 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.

Keep exploring

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gardan (chuck)shoulder clod (chuck)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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