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 Mongolia?

In Mongolia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bolgoson / Sain bolgoson".

round primal · Chad

lahm al-fakhid

Q: What is lahm al-fakhid in Mongolia?

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

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

Look for inside round—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 Mongolia, this cut is inside round.

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 Mongoliainside round

What is this cut →Global guide →

How to order steak doneness

Chad → Mongolia

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	→	Bolgoson / Sain bolgoson	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 Mongolia, 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.