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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

round primal · France

tranche

Q: What is tranche in Belgium?

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

Q: What is tranche called in Belgium?

Look for inside round—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 Belgium, this cut is inside round.

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 Belgiuminside round

What is this cut →Global guide →

How to order steak doneness

France → Belgium

rare	Saignant	→	Saignant	48–55°C
medium rare	À point	→	À point	55–60°C
medium	Entre à point et bien cuit	→	À point cuit	60–65°C
well done	Bien cuit	→	Bien cuit	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 Belgium, 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.