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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

round primal · Uzbekistan

son ichki

Q: What is son ichki in North Macedonia?

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

Q: What is son ichki called in North Macedonia?

Look for frikando—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 North Macedonia, this cut is frikando.

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 North Macedoniafrikando

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → North Macedonia

rare	Xomroq	→	Крваво	48–55°C
medium rare	Kam pishgan	→	Слабо печено	55–60°C
medium	O'rtacha	→	Средно печено	60–65°C
well done	Yaxshi pishgan	→	Добро печено	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 North Macedonia, look for labels such as frikando. 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.