Can coxão mole 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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What is coxão mole in Israel?

Q: What is coxão mole in Israel?

coxão mole is the Brazil retail name for the top round (inside round), which sits on the round primal. In Israel, the same cut is most often labeled ויסברטן.

Q: What is coxão mole called in Israel?

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

Q: What primal is coxão mole from?

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

Exact match

coxao mole

is ויסברטן in Israel

Ask for: ויסברטן

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 Israel

ויסברטן

What is this cut?·Global guide

How to order steak doneness

Brazil → Israel

rareMal passada→רייר48–55°C

medium rareAo ponto para mal→מדיום רייר55–60°C

mediumAo ponto→מדיום60–65°C

well doneBem passada→וול דאן70–100°C

Israeli steakhouses use English transliterations (רייר = 'rare', מדיום = 'medium', וול דאן = 'well done'). Hebrew terms are essentially phonetic borrowings from English.

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

Detailed explanation

“coxão mole” in Brazil maps to canonical inside round (round: Inner thigh of the hindquarter). In Israel, look for labels such as ויסברטן. 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.