round primal · Angola
In Albania, this cut is dhomat e kofshës, also sold as kofshë.
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.
| rare | Rare | → | I gjallë |
| medium rare | Medium rare | → | Mesatar i rrallë |
| medium | Medium | → | Mesatar |
| well done | Well done | → | I pjekur mirë |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“chã de dentro” in Angola maps to canonical inside round (round: Inner thigh of the hindquarter). In Albania, look for labels such as dhomat e kofshës · kofshë. 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.
This information is for educational purposes only and may vary by region or butcher practices.