Can gholveh-gah 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

plate primal · Iran

gholveh-gah

Q: What is gholveh-gah in Argentina?

gholveh-gah is the Iran retail name for the short plate, which sits on the plate primal. In Argentina, the same cut is most often labeled Asado (cut).

Q: What is gholveh-gah called in Argentina?

Look for Asado (cut)—mapped to Short Plate (short plate).

Q: What primal is gholveh-gah from?

Short Plate is on the plate primal (Belly area, below the rib section).

In Argentina, this cut is Asado (cut).

Close match · Confidence 0.85

Fig. 1 · Belly area, below the rib section · plate primal

About this cut

The belly of the cow, below the rib primal. Source of short ribs, skirt steak, and hanger steak. Rich, fatty, and flavorful. Used for braising, fajitas, and in Asian cuisines for hot pot.

Primalplate

LocationBelly area, below the rib section

In ArgentinaAsado (cut)

What is this cut →Global guide →

How to order steak doneness

Iran → Argentina

rare	Kham	→	Jugoso	48–55°C
medium rare	Kam-pokhteh	→	A punto	55–60°C
medium	Madiyom	→	Cocido	60–65°C
well done	Kamelan Pokhteh	→	Bien cocido	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

“gholveh-gah” in Iran maps to canonical short plate (plate: Belly area, below the rib section). In Argentina, look for labels such as Asado (cut). The belly of the cow, below the rib primal. Source of short ribs, skirt steak, and hanger steak. Rich, fatty, and flavorful. Used for braising, fajitas, and in Asian cuisines for hot pot.