CarneAtlas

NalgavsTopside

beef · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

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.

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
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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
Full details →

Names by country

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

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