Can sar-sineh 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 South Africa?

In South Africa, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

round primal · Iran

sar-sineh

Q: What is sar-sineh in South Africa?

sar-sineh is the Iran retail name for the top round (inside round), which sits on the round primal. In South Africa, the same cut is most often labeled topside sa.

Q: What is sar-sineh called in South Africa?

Look for topside sa—mapped to Inside Round (top round (inside round)).

Q: What primal is sar-sineh from?

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

In South Africa, this cut is topside sa.

Close match · Confidence 0.80

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 South Africatopside sa

What is this cut →Global guide →

How to order steak doneness

Iran → South Africa

rare	Kham	→	Rare	48–55°C
medium rare	Kam-pokhteh	→	Medium rare	55–60°C
medium	Madiyom	→	Medium	60–65°C
well done	Kamelan Pokhteh	→	Well done	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

“sar-sineh” in Iran maps to canonical inside round (round: Inner thigh of the hindquarter). In South Africa, look for labels such as topside sa. 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.