Can son ichki 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 France?

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

round primal · Uzbekistan

son ichki

Q: What is son ichki in France?

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

Q: What is son ichki called in France?

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

Q: What primal is son ichki from?

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

In France, this cut is Tranche.

Close match · Confidence 0.80

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 FranceTranche

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → France

rare	Xomroq	→	Saignant	48–55°C
medium rare	Kam pishgan	→	À point	55–60°C
medium	O'rtacha	→	Entre à point et bien cuit	60–65°C
well done	Yaxshi pishgan	→	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

“son ichki” in Uzbekistan maps to canonical inside round (round: Inner thigh of the hindquarter). In France, look for labels such as Tranche. 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.