Can sinn 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 sinn in Iran?

Q: What is sinn in Iran?

sinn is the Egypt retail name for the chuck roll, which sits on the chuck primal. In Iran, the same cut is most often labeled gardan.

Q: What is sinn called in Iran?

Look for gardan—mapped to Chuck Roll (chuck roll).

Q: What primal is sinn from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

Close match

sinn

is very similar to gardan in Iran

Ask for: gardan

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

chuck primal · Between the neck and the rib section, boneless

In Iran

gardan

What is this cut?·Global guide

How to order steak doneness

Egypt → Iran

rareNay fe nay→Kham48–55°C

medium rareNص istiwah khafif→Kam-pokhteh55–60°C

mediumMestewy noss noss→Madiyom60–65°C

well doneMestewy awy→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

“sinn” in Egypt maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Iran, look for labels such as gardan. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Keep exploring

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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