round primal · Argentina
In South Africa, this cut is silverside sa, also sold as biltong cut.
About this cut
From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.
| rare | Jugoso | → | Rare |
| medium rare | A punto | → | Medium rare |
| medium | Cocido | → | Medium |
| well done | Bien cocido | → | Well done |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“carnaza cuadrada” in Argentina maps to canonical outside round (round: Outer thigh of the hindquarter). In South Africa, look for labels such as silverside sa · biltong cut. From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.
This information is for educational purposes only and may vary by region or butcher practices.