Can top round 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What is top round in Uzbekistan?

Q: What is top round in Uzbekistan?

top round is the United States retail name for the top round (inside round), which sits on the round primal. In Uzbekistan, the same cut is most often labeled son ichki.

Q: What is top round called in Uzbekistan?

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

Q: What primal is top round from?

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

Exact match

top round

is son ichki in Uzbekistan

Ask for: son ichki

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 Uzbekistan

son ichki

What is this cut?·Global guide

How to order steak doneness

United States → Uzbekistan

rareRare→Xomroq48–55°C

medium rareMedium rare→Kam pishgan55–60°C

mediumMedium→O'rtacha60–65°C

well doneWell done→Yaxshi pishgan70–100°C

Uzbek cuisine is built on well-cooked, tender meats. Xomroq (rare) is almost never eaten by locals; Yaxshi pishgan (well done) is the default.

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

Detailed explanation

“top round” in United States maps to canonical inside round (round: Inner thigh of the hindquarter). In Uzbekistan, look for labels such as son ichki. 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.