Can frikando 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

round primal · Montenegro

frikando

Q: What is frikando in Portugal?

frikando is the Montenegro retail name for the top round (inside round), which sits on the round primal. In Portugal, the same cut is most often labeled Pojadouro.

Q: What is frikando called in Portugal?

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

Q: What primal is frikando from?

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

In Portugal, this cut is Pojadouro.

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 PortugalPojadouro

What is this cut →Global guide →

How to order steak doneness

Montenegro → Portugal

rare	Krvavo	→	Mal passado	48–55°C
medium rare	Slabije pečeno	→	Mal passado/ao ponto	55–60°C
medium	Srednje pečeno	→	Ao ponto	60–65°C
well done	Dobro pečeno	→	Bem passado	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

“frikando” in Montenegro maps to canonical inside round (round: Inner thigh of the hindquarter). In Portugal, look for labels such as Pojadouro. 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.