Can seolgidu 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

round primal · South Korea

seolgidu

Q: What is seolgidu in Belarus?

seolgidu is the South Korea retail name for the top round (inside round), which sits on the round primal. In Belarus, the same cut is most often labeled ahuzak.

Q: What is seolgidu called in Belarus?

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

Q: What primal is seolgidu from?

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

In Belarus, this cut is ahuzak.

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 Belarusahuzak

What is this cut →Global guide →

How to order steak doneness

South Korea → Belarus

rare	Re-eo	→	Z kryvyoy	48–55°C
medium rare	Mi-di-eom re-eo	→	Medium rare	55–60°C
medium	Mi-di-eom	→	Syarednyay prazharki	60–65°C
well done	Wel-deon	→	Dobra prazhanae	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

“seolgidu” in South Korea maps to canonical inside round (round: Inner thigh of the hindquarter). In Belarus, look for labels such as ahuzak. 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.