Can daging peha 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What is daging peha in Turkey?

Q: What is daging peha in Turkey?

daging peha is the Malaysia retail name for the top round (inside round), which sits on the round primal. In Turkey, the same cut is most often labeled inside round.

Q: What is daging peha called in Turkey?

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

Q: What primal is daging peha from?

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

Close match

daging peha

is very similar to inside round in Turkey

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 Turkey

inside round

What is this cut?·Global guide

How to order steak doneness

Malaysia → Turkey

rareRare→Az pişmiş48–55°C

medium rareMedium rare→Az orta55–60°C

mediumMedium→Orta pişmiş60–65°C

well doneMasak penuh→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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

Detailed explanation

“daging peha” in Malaysia maps to canonical inside round (round: Inner thigh of the hindquarter). In Turkey, 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.

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.