Can zhilik 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 "ماهیچه کامل، پاک کرده" when looking for zhilik in Iran.

What is zhilik in Iran?

Q: What is zhilik in Iran?

zhilik is the Kazakhstan retail name for the hind shank, which sits on the shank primal. In Iran, the same cut is most often labeled mahicheh.

Q: What is zhilik called in Iran?

Look for mahicheh—mapped to Hind Shank (hind shank).

Q: What primal is zhilik from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

Exact match

zhilik

is mahicheh in Iran

Ask for: mahicheh

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

shank primal · Rear leg, below the knee joint

In Iran

mahicheh

Say this at the butcher

“ماهیچه کامل، پاک کرده”

'Whole Mahicheh, trimmed clean' — the luxury-cut request

What is this cut?·Global guide

How to order steak doneness

Kazakhstan → Iran

rareShala pyskhan→Kham48–55°C

medium rareOrtasha pyskhan (az)→Kam-pokhteh55–60°C

mediumOrtasha pyskhan→Madiyom60–65°C

well doneJa'sy pyskhan→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

“zhilik” in Kazakhstan maps to canonical hind shank (shank: Rear leg, below the knee joint). In Iran, look for labels such as mahicheh. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Keep exploring

Related cuts

fore shank (shank)dom (round)

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.