Top round
Top round is called Coxão mole in Brazil; Nalga in Argentina and Uruguay; and Pulpa negra in Mexico.
Large, lean inside-leg muscle. Thin cutlets, roast beef, cheesesteak. The hind leg. Lean, big muscles for roasts, thin cutlets and jerky.
Some names on this page are still being checked against published sources.
Top round around the world
| Where | What butchers call it |
|---|---|
| United States | Top roundOften sold as London broil. |
| Mexico | Pulpa negra |
| Central America | No common local name recorded |
| Colombia | No common local name recorded |
| Venezuela | Pulpa negra |
| Brazil | Coxão moleAlso 'coxão de dentro' |
| Argentina | Nalga |
| Uruguay | Nalga |
| Chile | Posta negra |
Compare it on the cow in the Cow Translator →