Can Girello 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

round primal · Italy

Girello

Q: What is Girello in Portugal?

Girello is the Italy retail name for the eye of round, which sits on the round primal. In Portugal, the same cut is most often labeled Ganso Redondo.

Q: What is Girello called in Portugal?

Look for Ganso Redondo—mapped to Eye Of Round (eye of round).

Q: What primal is Girello from?

Eye Of Round is on the round primal (Small oval muscle within the outside round).

In Portugal, this cut is Ganso Redondo.

Close match · Confidence 0.80

Fig. 1 · Small oval muscle within the outside round · round primal

About this cut

A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.

Primalround

LocationSmall oval muscle within the outside round

In PortugalGanso Redondo

What is this cut →Global guide →

How to order steak doneness

Italy → Portugal

rare	Al sangue	→	Mal passado	48–55°C
medium rare	Cottura media	→	Mal passado/ao ponto	55–60°C
medium	Al punto	→	Ao ponto	60–65°C
well done	Ben cotto	→	Bem passado	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

“Girello” in Italy maps to canonical eye of round (round: Small oval muscle within the outside round). In Portugal, look for labels such as Ganso Redondo. A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.