Can zrazowa górna 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is zrazowa górna in Uruguay?

Q: What is zrazowa górna in Uruguay?

zrazowa górna is the Poland retail name for the top round (inside round), which sits on the round primal. In Uruguay, the same cut is most often labeled Nalga de adentro.

Q: What is zrazowa górna called in Uruguay?

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

Q: What primal is zrazowa górna from?

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

Close match

zrazowa gorna

is very similar to Nalga de adentro in Uruguay

Ask for: Nalga de adentro

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 Uruguay

Nalga de adentro

What is this cut?·Global guide

How to order steak doneness

Poland → Uruguay

rareKrwisty→Jugoso48–55°C

medium rareŚrednio krwisty→A punto55–60°C

mediumŚrednio wysmażony→Cocido60–65°C

well doneDobrze wysmażony→Bien cocido70–100°C

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

Detailed explanation

“zrazowa górna” in Poland maps to canonical inside round (round: Inner thigh of the hindquarter). In Uruguay, look for labels such as Nalga de adentro. 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.