Can golyashka perednyaya 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 golyashka perednyaya in Iran?

Q: What is golyashka perednyaya in Iran?

golyashka perednyaya is the Russia retail name for the foreshank, which sits on the shank primal. In Iran, the same cut is most often labeled fore shank.

Q: What is golyashka perednyaya called in Iran?

Look for fore shank—mapped to Fore Shank (foreshank).

Q: What primal is golyashka perednyaya from?

Fore Shank is on the shank primal (Front leg, below the elbow joint).

Close match

golyashka perednyaya

is very similar to fore shank in Iran

Ask for: fore shank

About this cut

Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

shank primal · Front leg, below the elbow joint

In Iran

fore shank

What is this cut?·Global guide

How to order steak doneness

Russia → Iran

rareС кровью→Kham48–55°C

medium rareMedium rare→Kam-pokhteh55–60°C

mediumMedium→Madiyom60–65°C

well doneХорошо прожаренный→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

“golyashka perednyaya” in Russia maps to canonical fore shank (shank: Front leg, below the elbow joint). In Iran, look for labels such as fore shank. Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

Keep exploring

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mahicheh (shank)brisket (brisket)

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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.