Can flatbiff 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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What should I ask for at a butcher in Poland?

Ask for "Poproszę zrazową górną na zrazy" when looking for flatbiff in Poland.

round primal · Norway

flatbiff

Q: What is flatbiff in Poland?

flatbiff is the Norway retail name for the top round (inside round), which sits on the round primal. In Poland, the same cut is most often labeled zrazowa górna.

Q: What is flatbiff called in Poland?

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

Q: What primal is flatbiff from?

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

In Poland, this cut is zrazowa górna.

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 Polandzrazowa górna

What is this cut →Global guide →

How to order steak doneness

Norway → Poland

rare	Rå	→	Krwisty	48–55°C
medium rare	Medium rå	→	Średnio krwisty	55–60°C
medium	Medium	→	Średnio wysmażony	60–65°C
well done	Godt stekt	→	Dobrze wysmażony	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

“flatbiff” in Norway maps to canonical inside round (round: Inner thigh of the hindquarter). In Poland, look for labels such as zrazowa górna. 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.