Can san eti ishki 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

round primal · Kazakhstan

san eti ishki

Q: What is san eti ishki in Brazil?

san eti ishki is the Kazakhstan retail name for the top round (inside round), which sits on the round primal. In Brazil, the same cut is most often labeled Coxão mole.

Q: What is san eti ishki called in Brazil?

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

Q: What primal is san eti ishki from?

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

In Brazil, this cut is Coxão mole.

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 BrazilCoxão mole

What is this cut →Global guide →

How to order steak doneness

Kazakhstan → Brazil

rare	Shala pyskhan	→	Mal passada	48–55°C
medium rare	Ortasha pyskhan (az)	→	Ao ponto para mal	55–60°C
medium	Ortasha pyskhan	→	Ao ponto	60–65°C
well done	Ja'sy pyskhan	→	Bem passada	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

“san eti ishki” in Kazakhstan maps to canonical inside round (round: Inner thigh of the hindquarter). In Brazil, look for labels such as Coxão mole. 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.