Can butler's steak 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 butler's steak in Iran?

Q: What is butler's steak in Iran?

butler's steak is the United Kingdom retail name for the denver steak, which sits on the chuck primal. In Iran, the same cut is most often labeled denver steak.

Q: What is butler's steak called in Iran?

Look for denver steak—mapped to Denver Steak (denver steak).

Q: What primal is butler's steak from?

Denver Steak is on the chuck primal (Serratus ventralis muscle, extracted from under the blade bone).

Close match

butlers steak

is very similar to denver steak in Iran

Ask for: denver steak

About this cut

A modern butchery innovation — the denver steak was 'discovered' in 2009 by meat scientists at the University of Nebraska. Extracted from the serratus ventralis muscle in the chuck, it's surprisingly tender and well-marbled for a chuck cut. An affordable alternative to ribeye with similar marbling patterns.

chuck primal · Serratus ventralis muscle, extracted from under the blade bone

In Iran

denver steak

What is this cut?·Global guide

How to order steak doneness

United Kingdom → 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

“butler's steak” in United Kingdom maps to canonical denver steak (chuck: Serratus ventralis muscle, extracted from under the blade bone). In Iran, look for labels such as denver steak. A modern butchery innovation — the denver steak was 'discovered' in 2009 by meat scientists at the University of Nebraska. Extracted from the serratus ventralis muscle in the chuck, it's surprisingly tender and well-marbled for a chuck cut. An affordable alternative to ribeye with similar marbling patterns.

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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.