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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

round primal · Kazakhstan

san eti ishki

Q: What is san eti ishki in Turkey?

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

Q: What is san eti ishki called in Turkey?

Look for inside round—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 Turkey, this cut is inside round.

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 Turkeyinside round

What is this cut →Global guide →

How to order steak doneness

Kazakhstan → Turkey

rare	Shala pyskhan	→	Az pişmiş	48–55°C
medium rare	Ortasha pyskhan (az)	→	Az orta	55–60°C
medium	Ortasha pyskhan	→	Orta pişmiş	60–65°C
well done	Ja'sy pyskhan	→	Çok pişmiş	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 Turkey, look for labels such as inside round. 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.