Can zhambas 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 · Kazakhstan

zhambas

Q: What is zhambas in Iran?

zhambas is the Kazakhstan retail name for the sirloin tip (knuckle), which sits on the round primal. In Iran, the same cut is most often labeled sirloin tip.

Q: What is zhambas called in Iran?

Look for sirloin tip—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is zhambas from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

In Iran, this cut is sirloin tip.

Close match · Confidence 0.75

Fig. 1 · Front of the rear leg, between sirloin and round · round primal

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

Primalround

LocationFront of the rear leg, between sirloin and round

In Iransirloin tip

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

“zhambas” in Kazakhstan maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Iran, look for labels such as sirloin tip. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.