Can Pojadouro 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 Pojadouro in Iran?

Q: What is Pojadouro in Iran?

Pojadouro is the Portugal 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 Pojadouro called in Iran?

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

Q: What primal is Pojadouro from?

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

Close match

pojadouro

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

Portugal → Iran

rareMal passado→Kham48–55°C

medium rareMal passado/ao ponto→Kam-pokhteh55–60°C

mediumAo ponto→Madiyom60–65°C

well doneBem passado→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

“Pojadouro” in Portugal 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.

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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.