Can zanav shor 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 zanav shor in Iran?

Q: What is zanav shor in Iran?

zanav shor is the Israel retail name for the oxtail, which sits on the round primal. In Iran, the same cut is most often labeled dom.

Q: What is zanav shor called in Iran?

Look for dom—mapped to Oxtail (oxtail).

Q: What primal is zanav shor from?

Oxtail is on the round primal (Tail, cross-cut into round sections).

Exact match

zanav shor

is dom in Iran

Ask for: dom

About this cut

The tail, cut into thick cross-sections exposing a central bone surrounded by rich, gelatinous meat. One of the most universally recognized cuts across all cultures. Ideal for slow braising — produces extraordinarily rich, collagen-heavy broth.

round primal · Tail, cross-cut into round sections

In Iran

dom

What is this cut?·Global guide

How to order steak doneness

Israel → Iran

rareרייר→Kham48–55°C

medium rareמדיום רייר→Kam-pokhteh55–60°C

mediumמדיום→Madiyom60–65°C

well doneוול דאן→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

“zanav shor” in Israel maps to canonical oxtail (round: Tail, cross-cut into round sections). In Iran, look for labels such as dom. The tail, cut into thick cross-sections exposing a central bone surrounded by rich, gelatinous meat. One of the most universally recognized cuts across all cultures. Ideal for slow braising — produces extraordinarily rich, collagen-heavy broth.

Keep exploring

Related cuts

mahicheh (shank)

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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.