Can Yderlår 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

round primal · Denmark

Yderlår

Q: What is Yderlår in Chile?

Yderlår is the Denmark retail name for the bottom round (outside round), which sits on the round primal. In Chile, the same cut is most often labeled Ganso.

Q: What is Yderlår called in Chile?

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

Q: What primal is Yderlår from?

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

In Chile, this cut is Ganso.

Close match · Confidence 0.85

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 ChileGanso

What is this cut →Global guide →

How to order steak doneness

Denmark → Chile

rare	Rød	→	A lo inglés	48–55°C
medium rare	Medium	→	A punto	55–60°C
medium	Medium tilberedt	→	Tres cuartos	60–65°C
well done	Gennemstegt	→	Bien cocido	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

“Yderlår” in Denmark maps to canonical outside round (round: Outer thigh of the hindquarter). In Chile, look for labels such as Ganso. 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.