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Meat

Sokum (Turkish Round Cut)

round cut

Sokum is a Turkish butcher’s term for a lean, straight-grained cut from the inner part of the leg. It comes from the same region as eye of round and top round and is used in similar ways. Sliced, it is used for roasts and boiled dishes.

Where It’s Used

“Slice the Sokum thinly, then boil or roast it.”

Glossary

Related terms

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L
Malzeme

Leg Meat

Leg meat is a large cut, generally lean, from an animal’s hind leg. Its low-fat, fibrous texture makes it suitable for boiled dishes, roasts, and recipes using cubed meat. Subcuts such as eye of round and top round come from it.
E
Benzer

Eye of Round

Eye of round is a cylindrical, lean cut of beef from the inner part of the leg. Its firm, even-grained texture makes it suitable for roast beef and cold-cut slices. It has a neat appearance when thinly sliced.
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