Can chã de dentro 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 Philippines?

In Philippines, medium rare is called "Medium rare". Rare is "Hilaw-hilaw pa" and well done is "Lutong-luto".

round primal · Angola

chã de dentro

Q: What is chã de dentro in Philippines?

chã de dentro is the Angola retail name for the top round (inside round), which sits on the round primal. In Philippines, the same cut is most often labeled pierna corta.

Q: What is chã de dentro called in Philippines?

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

Q: What primal is chã de dentro from?

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

In Philippines, this cut is pierna corta.

Close match · Confidence 0.88

Fig. 1 · Inner thigh of the hindquarter · round primal

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.

Primalround

LocationInner thigh of the hindquarter

In Philippinespierna corta

What is this cut →Global guide →

How to order steak doneness

Angola → Philippines

rare	Rare	→	Hilaw-hilaw pa	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Lutong-luto	70–100°C

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.

Detailed explanation

“chã de dentro” in Angola maps to canonical inside round (round: Inner thigh of the hindquarter). In Philippines, look for labels such as pierna corta. 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.