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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

round primal · Ireland

topside

Q: What is topside in Norway?

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

Q: What is topside called in Norway?

Look for flatbiff—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 Norway, this cut is flatbiff.

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 Norwayflatbiff

What is this cut →Global guide →

How to order steak doneness

Ireland → Norway

rare	Rare	→	Rå	48–55°C
medium rare	Medium rare	→	Medium rå	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Godt stekt	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 Norway, look for labels such as flatbiff. 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.