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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is tranche in Portugal?

Q: What is tranche in Portugal?

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

Q: What is tranche called in Portugal?

Look for Pojadouro—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 Pojadouro in Portugal

Ask for: Pojadouro

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 Portugal

Pojadouro

What is this cut?·Global guide

How to order steak doneness

France → Portugal

rareSaignant→Mal passado48–55°C

medium rareÀ point→Mal passado/ao ponto55–60°C

mediumEntre à point et bien cuit→Ao ponto60–65°C

well doneBien cuit→Bem passado70–100°C

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 Portugal, look for labels such as Pojadouro. 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.