Can kuyruk 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 kuyruk in Iran?

Q: What is kuyruk in Iran?

kuyruk is the Turkey retail name for the oxtail, which sits on the round primal. In Iran, the same cut is most often labeled dom.

Q: What is kuyruk called in Iran?

Look for dom—mapped to Oxtail (oxtail).

Q: What primal is kuyruk from?

Oxtail is on the round primal (Tail, cross-cut into round sections).

Exact match

kuyruk

is dom in Iran

Ask for: dom

About this cut

The tail, cut into thick cross-sections exposing a central bone surrounded by rich, gelatinous meat. One of the most universally recognized cuts across all cultures. Ideal for slow braising — produces extraordinarily rich, collagen-heavy broth.

round primal · Tail, cross-cut into round sections

In Iran

dom

What is this cut?·Global guide

How to order steak doneness

Turkey → Iran

rareAz pişmiş→Kham48–55°C

medium rareAz orta→Kam-pokhteh55–60°C

mediumOrta pişmiş→Madiyom60–65°C

well doneÇok pişmiş→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

“kuyruk” in Turkey maps to canonical oxtail (round: Tail, cross-cut into round sections). In Iran, look for labels such as dom. The tail, cut into thick cross-sections exposing a central bone surrounded by rich, gelatinous meat. One of the most universally recognized cuts across all cultures. Ideal for slow braising — produces extraordinarily rich, collagen-heavy broth.

Keep exploring

Related cuts

mahicheh (shank)

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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.