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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

What should I ask for at a butcher in Morocco?

Ask for "بفتيك رفيع للقلي" when looking for nalga de adentro in Morocco.

round primal · Argentina

nalga de adentro

Q: What is nalga de adentro in Morocco?

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

Q: What is nalga de adentro called in Morocco?

Look for bofteek ma—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).

In Morocco, this cut is bofteek ma.

Exact match · Confidence 0.90

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 Moroccobofteek ma

What is this cut →Global guide →

How to order steak doneness

Argentina → Morocco

rare	Jugoso	→	Saigant	48–55°C
medium rare	A punto	→	Saignant	55–60°C
medium	Cocido	→	Moyennement	60–65°C
well done	Bien cocido	→	Tayeb Bezzaf	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

“nalga de adentro” in Argentina maps to canonical inside round (round: Inner thigh of the hindquarter). In Morocco, look for labels such as bofteek ma. 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.