Can topside 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

round primal · Australia

topside

Q: What is topside in Belgium?

topside is the Australia retail name for the top round (inside round), which sits on the round primal. In Belgium, the same cut is most often labeled inside round.

Q: What is topside called in Belgium?

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

Q: What primal is topside from?

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

In Belgium, 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 Belgiuminside round

What is this cut →Global guide →

How to order steak doneness

Australia → Belgium

rare	Rare	→	Saignant	48–55°C
medium rare	Medium rare	→	À point	55–60°C
medium	Medium	→	À point cuit	60–65°C
well done	Well done	→	Bien cuit	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

“topside” in Australia maps to canonical inside round (round: Inner thigh of the hindquarter). In Belgium, 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.