Can inside round 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is inside round in France?

Q: What is inside round in France?

inside round is the Canada retail name for the top round (inside round), which sits on the round primal. In France, the same cut is most often labeled Tranche.

Q: What is inside round called in France?

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

Q: What primal is inside round from?

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

Exact match

inside round

is Tranche in France

Ask for: Tranche

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 France

Tranche

What is this cut?·Global guide

How to order steak doneness

Canada → France

rareRare→Saignant48–55°C

medium rareMedium rare→À point55–60°C

mediumMedium→Entre à point et bien cuit60–65°C

well doneWell done→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“inside round” in Canada maps to canonical inside round (round: Inner thigh of the hindquarter). In France, look for labels such as Tranche. 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.