Can pierna corta 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 Finland?

In Finland, medium rare is called "Medium rare". Rare is "Raaka" and well done is "Kypsä".

What is pierna corta in Finland?

Q: What is pierna corta in Finland?

pierna corta is the Philippines retail name for the top round (inside round), which sits on the round primal. In Finland, the same cut is most often labeled sisäpaisti.

Q: What is pierna corta called in Finland?

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

Q: What primal is pierna corta from?

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

Close match

pierna corta

is very similar to sisäpaisti in Finland

Ask for: sisäpaisti

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 Finland

sisäpaisti

What is this cut?·Global guide

How to order steak doneness

Philippines → Finland

rareHilaw-hilaw pa→Raaka48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneLutong-luto→Kypsä70–100°C

Medium to well-done is the cultural default. Rare is not traditional in Finnish cuisine.

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

Detailed explanation

“pierna corta” in Philippines maps to canonical inside round (round: Inner thigh of the hindquarter). In Finland, look for labels such as sisäpaisti. 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.