Can topside 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is topside in Portugal?

Q: What is topside in Portugal?

topside is the Australia retail name for the top round (inside round), which sits on the round primal. In Portugal, the same cut is most often labeled Pojadouro.

Q: What is topside called in Portugal?

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

Q: What primal is topside from?

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

Exact match

topside

is Pojadouro in Portugal

Ask for: Pojadouro

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 Portugal

Pojadouro

What is this cut?·Global guide

How to order steak doneness

Australia → Portugal

rareRare→Mal passado48–55°C

medium rareMedium rare→Mal passado/ao ponto55–60°C

mediumMedium→Ao ponto60–65°C

well doneWell done→Bem passado70–100°C

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

Detailed explanation

“topside” in Australia maps to canonical inside round (round: Inner thigh of the hindquarter). In Portugal, look for labels such as Pojadouro. 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.