Can unterspalte 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

round primal · Switzerland

unterspalte

Q: What is unterspalte in Argentina?

unterspalte is the Switzerland retail name for the bottom round (outside round), which sits on the round primal. In Argentina, the same cut is most often labeled Carnaza cuadrada.

Q: What is unterspalte called in Argentina?

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

Q: What primal is unterspalte from?

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

In Argentina, this cut is Carnaza cuadrada.

Close match · Confidence 0.80

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 ArgentinaCarnaza cuadrada

What is this cut →Global guide →

How to order steak doneness

Switzerland → Argentina

rare	Bleu	→	Jugoso	48–55°C
medium rare	Saignant	→	A punto	55–60°C
medium	À point	→	Cocido	60–65°C
well done	Bien cuit	→	Bien cocido	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

“unterspalte” in Switzerland maps to canonical outside round (round: Outer thigh of the hindquarter). In Argentina, look for labels such as Carnaza cuadrada. 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.