Can coxão duro mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

round primal · Brazil

coxão duro

Q: What is coxão duro in Japan?

coxão duro is the Brazil retail name for the bottom round (outside round), which sits on the round primal. In Japan, the same cut is most often labeled outside round.

Q: What is coxão duro called in Japan?

Look for outside round—mapped to Outside Round (bottom round (outside round)).

Q: What primal is coxão duro from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

In Japan, this cut is outside round.

Exact match · Confidence 0.90

Fig. 1 · Outer thigh of the hindquarter · round primal

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.

Primalround

LocationOuter thigh of the hindquarter

In Japanoutside round

What is this cut →Global guide →

How to order steak doneness

Brazil → Japan

rare	Mal passada	→	Rea	48–55°C
medium rare	Ao ponto para mal	→	Midiamu rea	55–60°C
medium	Ao ponto	→	Midiamu	60–65°C
well done	Bem passada	→	Uerudan	70–100°C

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.

Detailed explanation

“coxão duro” in Brazil maps to canonical outside round (round: Outer thigh of the hindquarter). In Japan, look for labels such as outside round. 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.