round primal · Taiwan
In Indonesia, this cut is gandik, also sold as paha belakang, daging bakso.
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 | San fen shu | → | Kurang matang |
| medium rare | Wu fen shu | → | Kurang matang sedikit |
| medium | Qi fen shu | → | Setengah matang |
| well done | Quan shu | → | Matang |
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.
“hou tui rou” in Taiwan maps to canonical outside round (round: Outer thigh of the hindquarter). In Indonesia, look for labels such as gandik · paha belakang · daging bakso. 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.