What is charmout cut in Cameroon?

charmout cut is the Chad retail name for the top round (inside round), which sits on the round primal. In Cameroon, the same cut is most often labeled cuisse.

Can charmout cut mean more than one cut?

This name may also align with Chuck Roll in this dataset—see alternatives below.

How do you order steak doneness in Cameroon?

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

round primal · Chad

charmout cut

Q: What is charmout cut called in Cameroon?

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

Q: What primal is charmout cut from?

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

In Cameroon, this cut is cuisse.

Cultural equivalent · Confidence 0.66

⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.

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 Camerooncuisse

What is this cut →Global guide →

How to order steak doneness

Chad → Cameroon

rare	Niy	→	Rare	48–55°C
medium rare	Niy shwayya	→	Medium rare	55–60°C
medium	Bayn bayn	→	Medium	60–65°C
well done	Mistawi tamam	→	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

“charmout cut” in Chad maps to canonical inside round (round: Inner thigh of the hindquarter). In Cameroon, look for labels such as cuisse. 1 other canonical interpretation may apply. 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.