Can pähklitükk 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

round primal · Estonia

pähklitükk

Q: What is pähklitükk in Spain?

pähklitükk is the Estonia retail name for the top round (inside round), which sits on the round primal. In Spain, the same cut is most often labeled inside round.

Q: What is pähklitükk called in Spain?

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

Q: What primal is pähklitükk from?

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

In Spain, this cut is inside round.

Close match · Confidence 0.75

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 Spaininside round

What is this cut →Global guide →

How to order steak doneness

Estonia → Spain

rare	Verine	→	Poco hecho	48–55°C
medium rare	Poolverine	→	Al punto	55–60°C
medium	Poolküps	→	En su punto	60–65°C
well done	Läbiküpsenud	→	Muy hecho	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

“pähklitükk” in Estonia maps to canonical inside round (round: Inner thigh of the hindquarter). In Spain, 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.