Can sübe 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".

What should I ask for at a butcher in Iran?

Ask for "فیله تمیز برای کباب برگ" when looking for sübe in Iran.

loin primal · Kazakhstan

sübe

Q: What is sübe in Iran?

sübe is the Kazakhstan retail name for the beef tenderloin, which sits on the loin primal. In Iran, the same cut is most often labeled fileh.

Q: What is sübe called in Iran?

Look for fileh—mapped to Tenderloin (beef tenderloin).

Q: What primal is sübe from?

Tenderloin is on the loin primal (psoas major).

In Iran, this cut is fileh.

Exact match · Confidence 0.95

Fig. 1 · psoas major · loin primal

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

Primalloin

Locationpsoas major

In Iranfileh

What is this cut →Global guide →

How to order steak doneness

Kazakhstan → Iran

rare	Shala pyskhan	→	Kham	48–55°C
medium rare	Ortasha pyskhan (az)	→	Kam-pokhteh	55–60°C
medium	Ortasha pyskhan	→	Madiyom	60–65°C
well done	Ja'sy pyskhan	→	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

“sübe” in Kazakhstan maps to canonical tenderloin (loin: psoas major). In Iran, look for labels such as fileh. Most tender muscle of the loin; center cuts often sold as filet mignon.