Can wen ti niu 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

round primal · Taiwan

wen ti niu

Q: What is wen ti niu in Belgium?

wen ti niu is the Taiwan retail name for the top round (inside round), which sits on the round primal. In Belgium, the same cut is most often labeled inside round.

Q: What is wen ti niu called in Belgium?

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

Q: What primal is wen ti niu from?

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

In Belgium, this cut is inside round.

Cultural equivalent · Confidence 0.40

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Belgiuminside round

What is this cut →Global guide →

How to order steak doneness

Taiwan → Belgium

rare	San fen shu	→	Saignant	48–55°C
medium rare	Wu fen shu	→	À point	55–60°C
medium	Qi fen shu	→	À point cuit	60–65°C
well done	Quan shu	→	Bien cuit	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

“wen ti niu” in Taiwan maps to canonical inside round (round: Inner thigh of the hindquarter). In Belgium, look for labels such as inside round. 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.