Can soro 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 Puerto Rico?

In Puerto Rico, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

round primal · Burkina Faso

soro

Q: What is soro in Puerto Rico?

soro is the Burkina Faso retail name for the top round (inside round), which sits on the round primal. In Puerto Rico, the same cut is most often labeled pelota.

Q: What is soro called in Puerto Rico?

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

Q: What primal is soro from?

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

In Puerto Rico, this cut is pelota.

Close match · Confidence 0.78

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 Puerto Ricopelota

What is this cut →Global guide →

How to order steak doneness

Burkina Faso → Puerto Rico

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

“soro” in Burkina Faso maps to canonical inside round (round: Inner thigh of the hindquarter). In Puerto Rico, look for labels such as pelota. 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.