plate primal · Iran
In Coastal-Colonial India (Pondicherry & Daman), this cut is charbi pondicherry, also sold as charbi daman.(water buffalo (buff))
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.
| rare | Kham | → | Rare |
| medium rare | Kam-pokhteh | → | Medium rare |
| medium | Madiyom | → | Medium |
| well done | Kamelan Pokhteh | → | Well done |
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.
“gholveh-gah” in Iran maps to canonical short plate (plate: Belly area, below the rib section). In Coastal-Colonial India (Pondicherry & Daman), look for labels such as charbi pondicherry · charbi daman. 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.
This information is for educational purposes only and may vary by region or butcher practices.