Can tabla 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

round primal · Colombia

tabla

Q: What is tabla in Uruguay?

tabla is the Colombia retail name for the top round (inside round), which sits on the round primal. In Uruguay, the same cut is most often labeled Nalga de adentro.

Q: What is tabla called in Uruguay?

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

Q: What primal is tabla from?

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

In Uruguay, this cut is Nalga de adentro.

Close match · Confidence 0.85

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 UruguayNalga de adentro

What is this cut →Global guide →

How to order steak doneness

Colombia → Uruguay

rare	Cruda	→	Jugoso	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Cocido	60–65°C
well done	Bien asada	→	Bien cocido	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

“tabla” in Colombia maps to canonical inside round (round: Inner thigh of the hindquarter). In Uruguay, look for labels such as Nalga de adentro. 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.