Can topside 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

round primal · Ireland

topside

Q: What is topside in Hungary?

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

Q: What is topside called in Hungary?

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

Q: What primal is topside from?

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

In Hungary, this cut is felsál.

Close match · Confidence 0.85

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 Hungaryfelsál

What is this cut →Global guide →

How to order steak doneness

Ireland → Hungary

rare	Rare	→	Véresen	48–55°C
medium rare	Medium rare	→	Félig nyers	55–60°C
medium	Medium	→	Közepesen átsütve	60–65°C
well done	Well done	→	Jól átsütve	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

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