Can topside 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

What is topside in Albania?

Q: What is topside in Albania?

topside is the Ireland retail name for the top round (inside round), which sits on the round primal. In Albania, the same cut is most often labeled dhomat e kofshës.

Q: What is topside called in Albania?

Look for dhomat e kofshës—mapped to Inside Round (top round (inside round)).

Q: What primal is topside from?

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

Close match

topside

is very similar to dhomat e kofshës in Albania

Ask for: dhomat e kofshës

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 Albania

dhomat e kofshës

What is this cut?·Global guide

How to order steak doneness

Ireland → Albania

rareRare→I gjallë48–55°C

medium rareMedium rare→Mesatar i rrallë55–60°C

mediumMedium→Mesatar60–65°C

well doneWell done→I pjekur mirë70–100°C

Albanian cuisine strongly favors well-done, especially for grilled meats. Rare steak is uncommon outside Tirana's modern restaurants.

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

Detailed explanation

“topside” in Ireland maps to canonical inside round (round: Inner thigh of the hindquarter). In Albania, look for labels such as dhomat e kofshës. 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.