Can scotch fillet nz 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 scotch fillet nz in Iran.

What is scotch fillet nz in Iran?

Q: What is scotch fillet nz in Iran?

scotch fillet nz is the New Zealand retail name for the ribeye, which sits on the rib primal. In Iran, the same cut is most often labeled antrecote.

Q: What is scotch fillet nz called in Iran?

Look for antrecote—mapped to Ribeye (ribeye).

Q: What primal is scotch fillet nz from?

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

Exact match

scotch fillet nz

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

New Zealand → Iran

rareRare→Kham48–55°C

medium rareMedium rare→Kam-pokhteh55–60°C

mediumMedium→Madiyom60–65°C

well doneWell done→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

“scotch fillet nz” in New Zealand 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.