round primal · Switzerland
In United States, this cut is Bottom round, also sold as Rump roast.
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 | Bleu | → | Rare |
| medium rare | Saignant | → | Medium rare |
| medium | À point | → | Medium |
| well done | Bien cuit | → | 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.
“unterspalte” in Switzerland maps to canonical outside round (round: Outer thigh of the hindquarter). In United States, look for labels such as Bottom round · Rump roast. 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.