Can Pojadouro 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is Pojadouro in France?

Q: What is Pojadouro in France?

Pojadouro is the Portugal retail name for the top round (inside round), which sits on the round primal. In France, the same cut is most often labeled Tranche.

Q: What is Pojadouro called in France?

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

Q: What primal is Pojadouro from?

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

Close match

pojadouro

is very similar to Tranche in France

Ask for: Tranche

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 France

Tranche

What is this cut?·Global guide

How to order steak doneness

Portugal → France

rareMal passado→Saignant48–55°C

medium rareMal passado/ao ponto→À point55–60°C

mediumAo ponto→Entre à point et bien cuit60–65°C

well doneBem passado→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“Pojadouro” in Portugal maps to canonical inside round (round: Inner thigh of the hindquarter). In France, look for labels such as Tranche. 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.