Can sisäpaisti 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What is sisäpaisti in North Macedonia?

Q: What is sisäpaisti in North Macedonia?

sisäpaisti is the Finland retail name for the top round (inside round), which sits on the round primal. In North Macedonia, the same cut is most often labeled frikando.

Q: What is sisäpaisti called in North Macedonia?

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

Q: What primal is sisäpaisti from?

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

Exact match

sisapaisti

is frikando in North Macedonia

Ask for: frikando

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 North Macedonia

frikando

What is this cut?·Global guide

How to order steak doneness

Finland → North Macedonia

rareRaaka→Крваво48–55°C

medium rareMedium rare→Слабо печено55–60°C

mediumMedium→Средно печено60–65°C

well doneKypsä→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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

Detailed explanation

“sisäpaisti” in Finland maps to canonical inside round (round: Inner thigh of the hindquarter). In North Macedonia, look for labels such as frikando. 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.

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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.