round primal · Slovakia
In New Zealand, this cut is silverside nz.
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.
| rare | Krvavý | → | Rare |
| medium rare | Stredne krvavý | → | Medium rare |
| medium | Stredne prepečený | → | Medium |
| well done | Prepečený | → | 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.
“spodný šál” in Slovakia maps to canonical outside round (round: Outer thigh of the hindquarter). In New Zealand, look for labels such as silverside nz. 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.
This information is for educational purposes only and may vary by region or butcher practices.