CarneAtlas

NalgavsTopside

beef · Close equivalent

Same cut — the inside/top round of the rear leg. Nalga is the Argentine name; topside is British, coxão mole Brazilian. Same anatomy, different tradition.

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

Open NalgaOpen TopsideSee substitutes
Raw Nalga — Beef Round cut
Nalga
Beef · Round

The top of the rear leg's inner round — the large, lean nalga ("buttock") that Argentine butchers further break down into tapa, bola and cuadrada sub-pieces. Very lean and…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Topside — Beef Round cut
Topside
Beef · Round

Top round comes from the inside of the rear leg, one of the leaner muscles on the animal. It has a mild flavor and firm texture that can be tough if overcooked. It is best…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Nalga and Topside together in your notebook.

Names by country

CountryNalgaTopside
🇺🇸United States—Top round
🇬🇧United Kingdom—Topside
🇫🇷France—Tende de tranche
🇪🇸Spain—Tapa de cadera
🇦🇷ArgentinaNalga—
🇲🇽Mexico—Pulpa negra
🇵🇹Portugal—Pojadouro
🇧🇷Brazil—Coxão mole
🇮🇹Italy—Fesa
🇩🇪Germany—Oberschale

Would you know it at the counter?

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