Can hou tui rou 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

round primal · Taiwan

hou tui rou

Q: What is hou tui rou in Panama?

hou tui rou is the Taiwan retail name for the bottom round (outside round), which sits on the round primal. In Panama, the same cut is most often labeled pulpa blanca.

Q: What is hou tui rou called in Panama?

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

Q: What primal is hou tui rou from?

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

In Panama, this cut is pulpa blanca.

Close match · Confidence 0.75

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 Panamapulpa blanca

What is this cut →Global guide →

How to order steak doneness

Taiwan → Panama

rare	San fen shu	→	Término Rojo	48–55°C
medium rare	Wu fen shu	→	Término Medio	55–60°C
medium	Qi fen shu	→	Tres Cuartos	60–65°C
well done	Quan shu	→	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

“hou tui rou” in Taiwan maps to canonical outside round (round: Outer thigh of the hindquarter). In Panama, look for labels such as pulpa blanca. 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.