Can Rostbraten 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 should I ask for at a butcher in Iran?

Ask for "انترکوت ضخیم لطفاً" when looking for Rostbraten in Iran.

What is Rostbraten in Iran?

Q: What is Rostbraten in Iran?

Rostbraten is the Germany retail name for the ribeye, which sits on the rib primal. In Iran, the same cut is most often labeled antrecote.

Q: What is Rostbraten called in Iran?

Look for antrecote—mapped to Ribeye (ribeye).

Q: What primal is Rostbraten from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

Exact match

rostbraten

is antrecote in Iran

Ask for: antrecote

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In Iran

antrecote

Say this at the butcher

“انترکوت ضخیم لطفاً”

'Thick antrecote please' — modern Tehran steakhouse phrasing

What is this cut?·Global guide

How to order steak doneness

Germany → Iran

rareBlutig→Kham48–55°C

medium rareRosa→Kam-pokhteh55–60°C

mediumHalb durch→Madiyom60–65°C

well doneDurch / Gut durch→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

“Rostbraten” in Germany maps to canonical ribeye (rib: upper rib / rib eye muscle). In Iran, look for labels such as antrecote. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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.