round primal · Mongolia
In Bhutan, this cut is sukam bhutan, also sold as shakam datshi cut, shakam paa 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 | Bolgoson / Sain bolgoson | → | Yoel |
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.
“guya mongolia” in Mongolia maps to canonical bottom round roast (round: Roast from the outside round / bottom round). In Bhutan, look for labels such as sukam bhutan · shakam datshi cut · shakam paa 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.