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 Vietnam?

In Vietnam, medium rare is called "Tái vừa". Rare is "Tái" and well done is "Chín kỹ".

round primal · Uzbekistan

son ichki

Q: What is son ichki in Vietnam?

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

Q: What is son ichki called in Vietnam?

Look for inside round—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 Vietnam, this cut is inside round.

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 Vietnaminside round

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Vietnam

rare	Xomroq	→	Tái	48–55°C
medium rare	Kam pishgan	→	Tái vừa	55–60°C
medium	O'rtacha	→	Vừa	60–65°C
well done	Yaxshi pishgan	→	Chín kỹ	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 Vietnam, 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.