Can masa limpia 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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

round primal · Dominican Republic

masa limpia

Q: What is masa limpia in South Korea?

masa limpia is the Dominican Republic retail name for the top round (inside round), which sits on the round primal. In South Korea, the same cut is most often labeled seolgidu.

Q: What is masa limpia called in South Korea?

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

Q: What primal is masa limpia from?

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

In South Korea, this cut is seolgidu.

Close match · Confidence 0.82

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 South Koreaseolgidu

What is this cut →Global guide →

How to order steak doneness

Dominican Republic → South Korea

rare	Rare	→	Re-eo	48–55°C
medium rare	Medium rare	→	Mi-di-eom re-eo	55–60°C
medium	Medium	→	Mi-di-eom	60–65°C
well done	Well done	→	Wel-deon	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

“masa limpia” in Dominican Republic maps to canonical inside round (round: Inner thigh of the hindquarter). In South Korea, look for labels such as seolgidu. 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.