Can carnaza negra 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

round primal · Paraguay

carnaza negra

Q: What is carnaza negra in Brazil?

carnaza negra is the Paraguay retail name for the top round (inside round), which sits on the round primal. In Brazil, the same cut is most often labeled Coxão mole.

Q: What is carnaza negra called in Brazil?

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

Q: What primal is carnaza negra from?

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

In Brazil, this cut is Coxão mole.

Close match · Confidence 0.88

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 BrazilCoxão mole

What is this cut →Global guide →

How to order steak doneness

Paraguay → Brazil

rare	Rare	→	Mal passada	48–55°C
medium rare	Medium rare	→	Ao ponto para mal	55–60°C
medium	Medium	→	Ao ponto	60–65°C
well done	Well done	→	Bem passada	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

“carnaza negra” in Paraguay maps to canonical inside round (round: Inner thigh of the hindquarter). In Brazil, look for labels such as Coxão mole. 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.