Can khutta ko masu 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 "ماهیچه کامل، پاک کرده" when looking for khutta ko masu in Iran.

shank primal · Sikkim

khutta ko masu

Q: What is khutta ko masu in Iran?

khutta ko masu is the Sikkim retail name for the hind shank, which sits on the shank primal. In Iran, the same cut is most often labeled mahicheh.

Q: What is khutta ko masu called in Iran?

Look for mahicheh—mapped to Hind Shank (hind shank).

Q: What primal is khutta ko masu from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In Iran, this cut is mahicheh.

Close match · Confidence 0.85

Fig. 1 · Rear leg, below the knee joint · shank primal

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Primalshank

LocationRear leg, below the knee joint

In Iranmahicheh

What is this cut →Global guide →

How to order steak doneness

Sikkim → Iran

rare	Rare	→	Kham	48–55°C
medium rare	Medium rare	→	Kam-pokhteh	55–60°C
medium	Medium	→	Madiyom	60–65°C
well done	Ramro paaka	→	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

“khutta ko masu” in Sikkim maps to canonical hind shank (shank: Rear leg, below the knee joint). In Iran, look for labels such as mahicheh. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.