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 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 coxão mole in Poland.

What is coxão mole in Poland?

Q: What is coxão mole in Poland?

coxão mole is the Brazil 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 coxão mole called in Poland?

Look for zrazowa górna—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 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

Brazil → Poland

rareMal passada→Krwisty48–55°C

medium rareAo ponto para mal→Średnio krwisty55–60°C

mediumAo ponto→Średnio wysmażony60–65°C

well doneBem passada→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

“coxão mole” in Brazil 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.