Can shalang 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 "انترکوت ضخیم لطفاً" when looking for shalang in Iran.

rib primal · Taiwan

shalang

Q: What is shalang in Iran?

shalang is the Taiwan retail name for the ribeye, which sits on the rib primal. In Iran, the same cut is most often labeled antrecote.

Q: What is shalang called in Iran?

Look for antrecote—mapped to Ribeye (ribeye).

Q: What primal is shalang from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In Iran, this cut is antrecote.

Close match · Confidence 0.75

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Iranantrecote

What is this cut →Global guide →

How to order steak doneness

Taiwan → Iran

rare	San fen shu	→	Kham	48–55°C
medium rare	Wu fen shu	→	Kam-pokhteh	55–60°C
medium	Qi fen shu	→	Madiyom	60–65°C
well done	Quan shu	→	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

“shalang” in Taiwan maps to canonical ribeye (rib: upper rib / rib eye muscle). In Iran, look for labels such as antrecote. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.