Can ahuzak 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

round primal · Belarus

ahuzak

Q: What is ahuzak in Argentina?

ahuzak is the Belarus retail name for the top round (inside round), which sits on the round primal. In Argentina, the same cut is most often labeled Nalga de adentro.

Q: What is ahuzak called in Argentina?

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

Q: What primal is ahuzak from?

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

In Argentina, this cut is Nalga de adentro.

Close match · Confidence 0.75

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 ArgentinaNalga de adentro

What is this cut →Global guide →

How to order steak doneness

Belarus → Argentina

rare	Z kryvyoy	→	Jugoso	48–55°C
medium rare	Medium rare	→	A punto	55–60°C
medium	Syarednyay prazharki	→	Cocido	60–65°C
well done	Dobra prazhanae	→	Bien cocido	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

“ahuzak” in Belarus maps to canonical inside round (round: Inner thigh of the hindquarter). In Argentina, look for labels such as Nalga de adentro. 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.