Can gholveh-gah 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is gholveh-gah in Brazil?

Q: What is gholveh-gah in Brazil?

gholveh-gah is the Iran retail name for the short plate, which sits on the plate primal. In Brazil, the same cut is most often labeled Ponta de agulha.

Q: What is gholveh-gah called in Brazil?

Look for Ponta de agulha—mapped to Short Plate (short plate).

Q: What primal is gholveh-gah from?

Short Plate is on the plate primal (Belly area, below the rib section).

Close match

gholveh gah

is very similar to Ponta de agulha in Brazil

Ask for: Ponta de agulha

About this cut

The belly of the cow, below the rib primal. Source of short ribs, skirt steak, and hanger steak. Rich, fatty, and flavorful. Used for braising, fajitas, and in Asian cuisines for hot pot.

plate primal · Belly area, below the rib section

In Brazil

Ponta de agulha

What is this cut?·Global guide

How to order steak doneness

Iran → Brazil

rareKham→Mal passada48–55°C

medium rareKam-pokhteh→Ao ponto para mal55–60°C

mediumMadiyom→Ao ponto60–65°C

well doneKamelan Pokhteh→Bem passada70–100°C

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

Detailed explanation

“gholveh-gah” in Iran maps to canonical short plate (plate: Belly area, below the rib section). In Brazil, look for labels such as Ponta de agulha. The belly of the cow, below the rib primal. Source of short ribs, skirt steak, and hanger steak. Rich, fatty, and flavorful. Used for braising, fajitas, and in Asian cuisines for hot pot.

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Compare with similar cuts

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.