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 Romania?

In Romania, medium rare is called "Mediu spre rar". Rare is "În sânge" and well done is "Bine făcut".

What is ahuzak in Romania?

Q: What is ahuzak in Romania?

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

Q: What is ahuzak called in Romania?

Look for capac—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 capac in Romania

Ask for: capac

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 Romania

capac

What is this cut?·Global guide

How to order steak doneness

Belarus → Romania

rareZ kryvyoy→În sânge48–55°C

medium rareMedium rare→Mediu spre rar55–60°C

mediumSyarednyay prazharki→Mediu60–65°C

well doneDobra prazhanae→Bine făcut70–100°C

Romanian cuisine traditionally favors well-done for stews and soups. Medium is the modern standard in Bucharest steakhouses.

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 Romania, look for labels such as capac. 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).

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