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 Romania?

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

What is coxão mole in Romania?

Q: What is coxão mole in Romania?

coxão mole is the Brazil 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 coxão mole called in Romania?

Look for capac—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 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

Brazil → Romania

rareMal passada→În sânge48–55°C

medium rareAo ponto para mal→Mediu spre rar55–60°C

mediumAo ponto→Mediu60–65°C

well doneBem passada→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

“coxão mole” in Brazil 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.