round primal · Mongolia
In Himachal Pradesh & Uttarakhand, this cut is gol-boti himachal, also sold as laal mansa himachal, gol-boti uttarakhand.(water buffalo (buff))
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 | → | Well done |
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 Himachal Pradesh & Uttarakhand, look for labels such as gol-boti himachal · laal mansa himachal · gol-boti uttarakhand. 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.