Can dhomat e kofshës 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is dhomat e kofshës in Brazil?

Q: What is dhomat e kofshës in Brazil?

dhomat e kofshës is the Albania retail name for the top round (inside round), which sits on the round primal. In Brazil, the same cut is most often labeled Coxão mole.

Q: What is dhomat e kofshës called in Brazil?

Look for Coxão mole—mapped to Inside Round (top round (inside round)).

Q: What primal is dhomat e kofshës from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

Close match

dhomat e kofshes

is very similar to Coxão mole in Brazil

Ask for: Coxão mole

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

round primal · Inner thigh of the hindquarter

In Brazil

Coxão mole

What is this cut?·Global guide

How to order steak doneness

Albania → Brazil

rareI gjallë→Mal passada48–55°C

medium rareMesatar i rrallë→Ao ponto para mal55–60°C

mediumMesatar→Ao ponto60–65°C

well doneI pjekur mirë→Bem passada70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“dhomat e kofshës” in Albania maps to canonical inside round (round: Inner thigh of the hindquarter). In Brazil, look for labels such as Coxão mole. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.