round primal · Jammu & Kashmir
In Indian Islands (Andaman, Nicobar & Lakshadweep), this cut is top round steak.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
About this cut
A lean, affordable steak cut from the inside round. Often marketed as 'London Broil' in US supermarkets, though London broil is technically a preparation method, not a cut. Best when marinated, grilled to medium-rare, and sliced very thin against the grain. Overcooking makes it tough and dry.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Well done | → | Well done |
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.
“gushtaba cut” in Jammu & Kashmir maps to canonical top round steak (round: Steak cut from the inside round / top round). In Indian Islands (Andaman, Nicobar & Lakshadweep), look for labels such as top round steak. A lean, affordable steak cut from the inside round. Often marketed as 'London Broil' in US supermarkets, though London broil is technically a preparation method, not a cut. Best when marinated, grilled to medium-rare, and sliced very thin against the grain. Overcooking makes it tough and dry.
This information is for educational purposes only and may vary by region or butcher practices.