lap is the Nigeria retail name for the top round (inside round), which sits on the round primal. In Peru, the same cut is most often labeled tapa.

Can lap 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 Peru?

In Peru, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocido".

What is lap in Peru?

Q: What is lap called in Peru?

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

Q: What primal is lap from?

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

Close match

lap

is very similar to tapa in Peru

Ask for: tapa

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 Peru

tapa

What is this cut?·Global guide

How to order steak doneness

Nigeria → Peru

rareRare→Término Inglés48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneDon dey done→Bien cocido70–100°C

Peru has one of the highest steak doneness standards in South America due to its world-class parrilla culture. Término Medio is the standard for Bife Ancho; anything well-done would be considered a waste of a premium cut.

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

Detailed explanation

“lap” in Nigeria maps to canonical inside round (round: Inner thigh of the hindquarter). In Peru, look for labels such as tapa. 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.