Can tranche 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 tranche in Israel?

Q: What is tranche in Israel?

tranche is the France 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 tranche called in Israel?

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

Q: What primal is tranche from?

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

Close match

tranche

is very similar to 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

France → Israel

rareSaignant→רייר48–55°C

medium rareÀ point→מדיום רייר55–60°C

mediumEntre à point et bien cuit→מדיום60–65°C

well doneBien cuit→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

“tranche” in France 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.