Can coxão mole 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

round primal · Brazil

coxão mole

Q: What is coxão mole in Bulgaria?

coxão mole is the Brazil retail name for the top round (inside round), which sits on the round primal. In Bulgaria, the same cut is most often labeled inside round.

Q: What is coxão mole called in Bulgaria?

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

Q: What primal is coxão mole from?

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

In Bulgaria, 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 Bulgariainside round

What is this cut →Global guide →

How to order steak doneness

Brazil → Bulgaria

rare	Mal passada	→	Алангле	48–55°C
medium rare	Ao ponto para mal	→	Средно алангле	55–60°C
medium	Ao ponto	→	Средно изпечено	60–65°C
well done	Bem passada	→	Добре изпечено	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

“coxão mole” in Brazil maps to canonical inside round (round: Inner thigh of the hindquarter). In Bulgaria, 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.