Can penutup 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What is penutup in Hungary?

Q: What is penutup in Hungary?

penutup is the Indonesia retail name for the top round (inside round), which sits on the round primal. In Hungary, the same cut is most often labeled felsál.

Q: What is penutup called in Hungary?

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

Q: What primal is penutup from?

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

Close match

penutup

is very similar to felsál in Hungary

Ask for: felsál

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 Hungary

felsál

What is this cut?·Global guide

How to order steak doneness

Indonesia → Hungary

rareKurang matang→Véresen48–55°C

medium rareKurang matang sedikit→Félig nyers55–60°C

mediumSetengah matang→Közepesen átsütve60–65°C

well doneMatang→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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

Detailed explanation

“penutup” in Indonesia maps to canonical inside round (round: Inner thigh of the hindquarter). In Hungary, look for labels such as felsál. 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.