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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What is Pojadouro in Spain?

Q: What is Pojadouro in Spain?

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

Q: What is Pojadouro called in Spain?

Look for inside round—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 inside round in Spain

Ask for: inside round

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 Spain

inside round

What is this cut?·Global guide

How to order steak doneness

Portugal → Spain

rareMal passado→Poco hecho48–55°C

medium rareMal passado/ao ponto→Al punto55–60°C

mediumAo ponto→En su punto60–65°C

well doneBem passado→Muy hecho70–100°C

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 Spain, look for labels such as inside round. 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.