Can nalga de adentro 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What is nalga de adentro in Turkey?

Q: What is nalga de adentro in Turkey?

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

Q: What is nalga de adentro called in Turkey?

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

Q: What primal is nalga de adentro from?

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

Exact match

nalga de adentro

is inside round in Turkey

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 Turkey

inside round

What is this cut?·Global guide

How to order steak doneness

Uruguay → Turkey

rareJugoso→Az pişmiş48–55°C

medium rareA punto→Az orta55–60°C

mediumCocido→Orta pişmiş60–65°C

well doneBien cocido→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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

Detailed explanation

“nalga de adentro” in Uruguay maps to canonical inside round (round: Inner thigh of the hindquarter). In Turkey, 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.