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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

round primal · United States

bottom round

Q: What is bottom round in Denmark?

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

Q: What is bottom round called in Denmark?

Look for Yderlår—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 Denmark, this cut is Yderlår.

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 DenmarkYderlår

What is this cut →Global guide →

How to order steak doneness

United States → Denmark

rare	Rare	→	Rød	48–55°C
medium rare	Medium rare	→	Medium	55–60°C
medium	Medium	→	Medium tilberedt	60–65°C
well done	Well done	→	Gennemstegt	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 Denmark, look for labels such as Yderlår. 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.