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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is pierna corta in Taiwan?

Q: What is pierna corta in Taiwan?

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

Q: What is pierna corta called in Taiwan?

Look for wen ti niu—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 wen ti niu in Taiwan

Ask for: wen ti niu

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 Taiwan

wen ti niu

What is this cut?·Global guide

How to order steak doneness

Philippines → Taiwan

rareHilaw-hilaw pa→San fen shu48–55°C

medium rareMedium rare→Wu fen shu55–60°C

mediumMedium→Qi fen shu60–65°C

well doneLutong-luto→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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 Taiwan, look for labels such as wen ti niu. 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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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.