Can bottom round 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

round primal · United States

bottom round

Q: What is bottom round in Brazil?

bottom round is the United States retail name for the bottom round (outside round), which sits on the round primal. In Brazil, the same cut is most often labeled Coxão duro.

Q: What is bottom round called in Brazil?

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

Q: What primal is bottom round from?

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

In Brazil, this cut is Coxão duro.

Exact match · Confidence 0.98

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 BrazilCoxão duro

What is this cut →Global guide →

How to order steak doneness

United States → Brazil

rare	Rare	→	Mal passada	48–55°C
medium rare	Medium rare	→	Ao ponto para mal	55–60°C
medium	Medium	→	Ao ponto	60–65°C
well done	Well done	→	Bem passada	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

“bottom round” in United States maps to canonical outside round (round: Outer thigh of the hindquarter). In Brazil, look for labels such as Coxão duro. 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.