Can topside ke 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 topside ke in Iran?

Q: What is topside ke in Iran?

topside ke is the Kenya retail name for the top round (inside round), which sits on the round primal. In Iran, the same cut is most often labeled sar-sineh.

Q: What is topside ke called in Iran?

Look for sar-sineh—mapped to Inside Round (top round (inside round)).

Q: What primal is topside ke from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

Close match

topside ke

is very similar to sar-sineh in Iran

Ask for: sar-sineh

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

round primal · Inner thigh of the hindquarter

In Iran

sar-sineh

What is this cut?·Global guide

How to order steak doneness

Kenya → Iran

rareRare→Kham48–55°C

medium rareMedium rare→Kam-pokhteh55–60°C

mediumMedium→Madiyom60–65°C

well doneImeiva→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

“topside ke” in Kenya maps to canonical inside round (round: Inner thigh of the hindquarter). In Iran, look for labels such as sar-sineh. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

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.