round primal · Uruguay
In New Zealand, this cut is topside nz, also sold as schnitzel nz.
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.
| rare | Jugoso | → | Rare |
| medium rare | A punto | → | Medium rare |
| medium | Cocido | → | Medium |
| well done | Bien cocido | → | Well done |
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.
“nalga de adentro” in Uruguay maps to canonical inside round (round: Inner thigh of the hindquarter). In New Zealand, look for labels such as topside nz · schnitzel nz. 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.
This information is for educational purposes only and may vary by region or butcher practices.