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".

round primal · Argentina

nalga de adentro

Q: What is nalga de adentro in Turkey?

nalga de adentro is the Argentina 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).

In Turkey, this cut is inside round.

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 Turkeyinside round

What is this cut →Global guide →

How to order steak doneness

Argentina → Turkey

rare	Jugoso	→	Az pişmiş	48–55°C
medium rare	A punto	→	Az orta	55–60°C
medium	Cocido	→	Orta pişmiş	60–65°C
well done	Bien cocido	→	Çok pişmiş	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 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.