Can Inderlår 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 Ireland?

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

round primal · Denmark

Inderlår

Q: What is Inderlår in Ireland?

Inderlår is the Denmark retail name for the top round (inside round), which sits on the round primal. In Ireland, the same cut is most often labeled topside.

Q: What is Inderlår called in Ireland?

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

Q: What primal is Inderlår from?

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

In Ireland, this cut is topside.

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 Irelandtopside

What is this cut →Global guide →

How to order steak doneness

Denmark → Ireland

rare	Rød	→	Rare	48–55°C
medium rare	Medium	→	Medium rare	55–60°C
medium	Medium tilberedt	→	Medium	60–65°C
well done	Gennemstegt	→	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

“Inderlår” in Denmark maps to canonical inside round (round: Inner thigh of the hindquarter). In Ireland, look for labels such as topside. 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.