Can Oberschale 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".

round primal · Germany

Oberschale

Q: What is Oberschale in Iran?

Oberschale is the Germany 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 Oberschale called in Iran?

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

Q: What primal is Oberschale from?

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

In Iran, this cut is sar-sineh.

Close match · Confidence 0.85

Fig. 1 · Inner thigh of the hindquarter · round primal

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.

Primalround

LocationInner thigh of the hindquarter

In Iransar-sineh

What is this cut →Global guide →

How to order steak doneness

Germany → Iran

rare	Blutig	→	Kham	48–55°C
medium rare	Rosa	→	Kam-pokhteh	55–60°C
medium	Halb durch	→	Madiyom	60–65°C
well done	Durch / Gut durch	→	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

“Oberschale” in Germany 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.