Can tranche 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

round primal · France

tranche

Q: What is tranche in Belarus?

tranche is the France retail name for the top round (inside round), which sits on the round primal. In Belarus, the same cut is most often labeled ahuzak.

Q: What is tranche called in Belarus?

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

Q: What primal is tranche from?

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

In Belarus, this cut is ahuzak.

Close match · Confidence 0.80

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 Belarusahuzak

What is this cut →Global guide →

How to order steak doneness

France → Belarus

rare	Saignant	→	Z kryvyoy	48–55°C
medium rare	À point	→	Medium rare	55–60°C
medium	Entre à point et bien cuit	→	Syarednyay prazharki	60–65°C
well done	Bien cuit	→	Dobra prazhanae	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

“tranche” in France maps to canonical inside round (round: Inner thigh of the hindquarter). In Belarus, look for labels such as ahuzak. 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.