Can posta de cuello 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".

chuck primal · Costa Rica

posta de cuello

Q: What is posta de cuello in Iran?

posta de cuello is the Costa Rica retail name for the chuck roll, which sits on the chuck primal. In Iran, the same cut is most often labeled gardan.

Q: What is posta de cuello called in Iran?

Look for gardan—mapped to Chuck Roll (chuck roll).

Q: What primal is posta de cuello from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Iran, this cut is gardan.

Close match · Confidence 0.75

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Primalchuck

LocationBetween the neck and the rib section, boneless

In Irangardan

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Iran

rare	Rojo	→	Kham	48–55°C
medium rare	Término medio	→	Kam-pokhteh	55–60°C
medium	Tres cuartos	→	Madiyom	60–65°C
well done	Bien cocido	→	Kamelan Pokhteh	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“posta de cuello” in Costa Rica maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Iran, look for labels such as gardan. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.