Can ahuzak 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What is ahuzak in Greece?

Q: What is ahuzak in Greece?

ahuzak is the Belarus retail name for the top round (inside round), which sits on the round primal. In Greece, the same cut is most often labeled τραντί.

Q: What is ahuzak called in Greece?

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

Q: What primal is ahuzak from?

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

Close match

ahuzak

is very similar to τραντί in Greece

Ask for: τραντί

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 Greece

τραντί

What is this cut?·Global guide

How to order steak doneness

Belarus → Greece

rareZ kryvyoy→Ανίσπαστο48–55°C

medium rareMedium rare→Μισοψημένο55–60°C

mediumSyarednyay prazharki→Μέτριο60–65°C

well doneDobra prazhanae→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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

Detailed explanation

“ahuzak” in Belarus maps to canonical inside round (round: Inner thigh of the hindquarter). In Greece, look for labels such as τραντί. 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.