Can bofteek sa 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

round primal · Saudi Arabia

bofteek sa

Q: What is bofteek sa in Uzbekistan?

bofteek sa is the Saudi Arabia retail name for the top round (inside round), which sits on the round primal. In Uzbekistan, the same cut is most often labeled son ichki.

Q: What is bofteek sa called in Uzbekistan?

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

Q: What primal is bofteek sa from?

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

In Uzbekistan, this cut is son ichki.

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 Uzbekistanson ichki

What is this cut →Global guide →

How to order steak doneness

Saudi Arabia → Uzbekistan

rare	Nay	→	Xomroq	48–55°C
medium rare	Medium rare	→	Kam pishgan	55–60°C
medium	Noss istiwah	→	O'rtacha	60–65°C
well done	Matboukh jayidan	→	Yaxshi pishgan	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 sa” in Saudi Arabia maps to canonical inside round (round: Inner thigh of the hindquarter). In Uzbekistan, look for labels such as son ichki. 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.