Can felsál 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

round primal · Hungary

felsál

Q: What is felsál in Estonia?

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

Q: What is felsál called in Estonia?

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

Q: What primal is felsál from?

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

In Estonia, this cut is pähklitükk.

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 Estoniapähklitükk

What is this cut →Global guide →

How to order steak doneness

Hungary → Estonia

rare	Véresen	→	Verine	48–55°C
medium rare	Félig nyers	→	Poolverine	55–60°C
medium	Közepesen átsütve	→	Poolküps	60–65°C
well done	Jól átsütve	→	Läbiküpsenud	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

“felsál” in Hungary maps to canonical inside round (round: Inner thigh of the hindquarter). In Estonia, look for labels such as pähklitükk. 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.