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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What should I ask for at a butcher in Poland?

Ask for "Poproszę zrazową górną na zrazy" when looking for ahuzak in Poland.

What is ahuzak in Poland?

Q: What is ahuzak in Poland?

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

Q: What is ahuzak called in Poland?

Look for zrazowa górna—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 zrazowa górna in Poland

Ask for: zrazowa górna

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 Poland

zrazowa górna

Say this at the butcher

“Poproszę zrazową górną na zrazy”

Explicit cultural reference: top round for Polish beef rolls

What is this cut?·Global guide

How to order steak doneness

Belarus → Poland

rareZ kryvyoy→Krwisty48–55°C

medium rareMedium rare→Średnio krwisty55–60°C

mediumSyarednyay prazharki→Średnio wysmażony60–65°C

well doneDobra prazhanae→Dobrze wysmażony70–100°C

Polish cuisine traditionally favors well-done. Medium rare is a modern restaurant preference.

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 Poland, look for labels such as zrazowa górna. 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.