Can silverside sa 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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

round primal · South Africa

silverside sa

Q: What is silverside sa in Sweden?

silverside sa is the South Africa retail name for the bottom round (outside round), which sits on the round primal. In Sweden, the same cut is most often labeled ytterlår.

Q: What is silverside sa called in Sweden?

Look for ytterlår—mapped to Outside Round (bottom round (outside round)).

Q: What primal is silverside sa from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

In Sweden, this cut is ytterlår.

Exact match · Confidence 0.90

Fig. 1 · Outer thigh of the hindquarter · round primal

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.

Primalround

LocationOuter thigh of the hindquarter

In Swedenytterlår

What is this cut →Global guide →

How to order steak doneness

South Africa → Sweden

rare	Rare	→	Blodig	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Välstekt	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

“silverside sa” in South Africa maps to canonical outside round (round: Outer thigh of the hindquarter). In Sweden, look for labels such as ytterlår. 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.