round primal · Denmark
In United States, this cut is Top round, also sold as London broil.
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.
| rare | Rød | → | Rare |
| medium rare | Medium | → | Medium rare |
| medium | Medium tilberedt | → | Medium |
| well done | Gennemstegt | → | Well done |
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.
“Inderlår” in Denmark maps to canonical inside round (round: Inner thigh of the hindquarter). In United States, look for labels such as Top round · London broil. 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.
This information is for educational purposes only and may vary by region or butcher practices.