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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What is Pojadouro in Norway?

Q: What is Pojadouro in Norway?

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

Q: What is Pojadouro called in Norway?

Look for flatbiff—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 flatbiff in Norway

Ask for: flatbiff

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 Norway

flatbiff

What is this cut?·Global guide

How to order steak doneness

Portugal → Norway

rareMal passado→Rå48–55°C

medium rareMal passado/ao ponto→Medium rå55–60°C

mediumAo ponto→Medium60–65°C

well doneBem passado→Godt stekt70–100°C

Norwegian steaks are traditionally cooked medium to well-done. Rare is uncommon.

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 Norway, look for labels such as flatbiff. 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.