Can vidinė kumpio dalis 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What is vidinė kumpio dalis in Spain?

Q: What is vidinė kumpio dalis in Spain?

vidinė kumpio dalis is the Lithuania retail name for the top round (inside round), which sits on the round primal. In Spain, the same cut is most often labeled inside round.

Q: What is vidinė kumpio dalis called in Spain?

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

Q: What primal is vidinė kumpio dalis from?

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

Close match

vidine kumpio dalis

is very similar to inside round in Spain

Ask for: inside round

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 Spain

inside round

What is this cut?·Global guide

How to order steak doneness

Lithuania → Spain

rareSu krauju→Poco hecho48–55°C

medium rareVidutiniškai nekeptas→Al punto55–60°C

mediumVidutiniškai iškeptas→En su punto60–65°C

well doneGerai iškeptas→Muy hecho70–100°C

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

Detailed explanation

“vidinė kumpio dalis” in Lithuania maps to canonical inside round (round: Inner thigh of the hindquarter). In Spain, look for labels such as inside round. 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.