Can wen ti niu 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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

What is wen ti niu in South Korea?

Q: What is wen ti niu in South Korea?

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

Q: What is wen ti niu called in South Korea?

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

Q: What primal is wen ti niu from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Cultural equivalent

wen ti niu

has no direct equivalent in South Korea. Closest: seolgidu

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 South Korea

seolgidu

What is this cut?·Global guide

How to order steak doneness

Taiwan → South Korea

rareSan fen shu→Re-eo48–55°C

medium rareWu fen shu→Mi-di-eom re-eo55–60°C

mediumQi fen shu→Mi-di-eom60–65°C

well doneQuan shu→Wel-deon70–100°C

Korean BBQ is cooked at the table by diners to their preference, so doneness terminology is primarily for steakhouse contexts. Phonetic English borrows are standard. For raw beef (Yukhoe, 육회), different terminology applies. Korean home cooking traditionally prefers Wel-deon for safety and texture.

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

Detailed explanation

“wen ti niu” in Taiwan maps to canonical inside round (round: Inner thigh of the hindquarter). In South Korea, look for labels such as seolgidu. 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.