Also called
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 uniform, with a fine grain and little fat, it's the default cut for milanesas, thin bifes, and matambre-style rolled-and-stuffed roasts, and it's cubed for stews. Best cooked quickly and sliced thin, or braised low and slow; roasted whole it makes a lean Sunday rosbif. Anatomically the inside/top round sold as topside in Britain and coxão mole in Brazil.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇦🇷Argentina | Nalgaprimary | Argentine term for the top/inner round. Broken down at the counter into tapa, bola and cuadrada. |
Find Nalga near you
Ask your butcher for Nalga. It's most likely to be stocked by an Argentine or Latin American butcher.
Find an Argentine or Latin American butcher near youOpens Google Maps at your location. Availability varies by shop — call ahead for specialty cuts.
