round primal · Namibia
In Argentina, this cut is top round steak.
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 | → | Jugoso |
| medium rare | Medium rare | → | A punto |
| medium | Medium | → | Cocido |
| well done | Gaar / Well done | → | Bien cocido |
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.
“binnboud” in Namibia maps to canonical top round steak (round: Steak cut from the inside round / top round). In Argentina, 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.