nu is the Turkey retail name for the eye of round, which sits on the round primal. In Iran, the same cut is most often labeled maghz-e raan.

Can nu 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 · Turkey

nu

Q: What is nu called in Iran?

Look for maghz-e raan—mapped to Eye Of Round (eye of round).

Q: What primal is nu from?

Eye Of Round is on the round primal (Small oval muscle within the outside round).

In Iran, this cut is maghz-e raan.

Cultural equivalent · Confidence 0.80

Fig. 1 · Small oval muscle within the outside round · round primal

About this cut

A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.

Primalround

LocationSmall oval muscle within the outside round

In Iranmaghz-e raan

What is this cut →Global guide →

How to order steak doneness

Turkey → Iran

rare	Az pişmiş	→	Kham	48–55°C
medium rare	Az orta	→	Kam-pokhteh	55–60°C
medium	Orta pişmiş	→	Madiyom	60–65°C
well done	Çok pişmiş	→	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

“Nu” in Turkey maps to canonical eye of round (round: Small oval muscle within the outside round). In Iran, look for labels such as maghz-e raan. A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.