round primal · Hungary
In Senegal, this cut is cuiss bi, also sold as senegalese brochette strip.
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.
| rare | Véresen | → | Saf saf |
| medium rare | Félig nyers | → | Saf-saf trop |
| medium | Közepesen átsütve | → | Diam |
| well done | Jól átsütve | → | Toggu lool |
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.
“felsál” in Hungary maps to canonical inside round (round: Inner thigh of the hindquarter). In Senegal, look for labels such as cuiss bi · senegalese brochette strip. 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.
This information is for educational purposes only and may vary by region or butcher practices.