round primal · Indian Islands (Andaman, Nicobar & Lakshadweep)
In Senegal, this cut is bottom round roast.
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 | → | Saf saf |
| medium rare | Medium rare | → | Saf-saf trop |
| medium | Medium | → | Diam |
| well done | Well done | → | Toggu lool |
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.
“Lakshadweep: Island Isolation, Coconut-Oil Correction, and Ularthu Salt-Preservation” in Indian Islands (Andaman, Nicobar & Lakshadweep) maps to canonical bottom round roast (round: Roast from the outside round / bottom round). In Senegal, look for labels such as bottom round roast. 1 other canonical interpretation may apply. 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.
poitrin mi
brisket primal · Breast / lower chest, between the forelegs
This information is for educational purposes only and may vary by region or butcher practices.