round primal · Bhutan
In Sri Lanka, this cut is harek, also sold as devilled beef rump cut, beef smore cut.
About this cut
A lean, economical roast from the outer thigh. The classic American pot roast cut — braised low and slow with vegetables. Also used for deli roast beef when oven-roasted and sliced paper-thin. Tougher than inside round but more affordable.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Yoel | → | Hondata uyala / Nalla ventathu |
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.
“sukam bhutan” in Bhutan maps to canonical bottom round roast (round: Roast from the outside round / bottom round). In Sri Lanka, look for labels such as harek · devilled beef rump cut · beef smore cut. A lean, economical roast from the outer thigh. The classic American pot roast cut — braised low and slow with vegetables. Also used for deli roast beef when oven-roasted and sliced paper-thin. Tougher than inside round but more affordable.
This information is for educational purposes only and may vary by region or butcher practices.