Can lahm al-fakhid 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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

round primal · Chad

lahm al-fakhid

Q: What is lahm al-fakhid in Latvia?

lahm al-fakhid is the Chad retail name for the top round (inside round), which sits on the round primal. In Latvia, the same cut is most often labeled ciskas augšdaļa.

Q: What is lahm al-fakhid called in Latvia?

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

Q: What primal is lahm al-fakhid from?

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

In Latvia, this cut is ciskas augšdaļa.

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 Latviaciskas augšdaļa

What is this cut →Global guide →

How to order steak doneness

Chad → Latvia

rare	Niy	→	Ar asinīm	48–55°C
medium rare	Niy shwayya	→	Vidēji asiņains	55–60°C
medium	Bayn bayn	→	Vidēji izcepts	60–65°C
well done	Mistawi tamam	→	Pilnībā izcepts	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

“lahm al-fakhid” in Chad maps to canonical inside round (round: Inner thigh of the hindquarter). In Latvia, look for labels such as ciskas augšdaļa. 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.