Can bofteek ma 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

round primal · Morocco

bofteek ma

Q: What is bofteek ma in Austria?

bofteek ma is the Morocco retail name for the top round (inside round), which sits on the round primal. In Austria, the same cut is most often labeled schale.

Q: What is bofteek ma called in Austria?

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

Q: What primal is bofteek ma from?

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

In Austria, this cut is schale.

Close match · Confidence 0.75

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 Austriaschale

What is this cut →Global guide →

How to order steak doneness

Morocco → Austria

rare	Saigant	→	Blutig	48–55°C
medium rare	Saignant	→	Rosa	55–60°C
medium	Moyennement	→	Halbdurch	60–65°C
well done	Tayeb Bezzaf	→	Durch	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

“bofteek ma” in Morocco maps to canonical inside round (round: Inner thigh of the hindquarter). In Austria, look for labels such as schale. 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.