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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

round primal · United States

bottom round

Q: What is bottom round in Taiwan?

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

Q: What is bottom round called in Taiwan?

Look for hou tui rou—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 Taiwan, this cut is hou tui rou.

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 Taiwanhou tui rou

What is this cut →Global guide →

How to order steak doneness

United States → Taiwan

rare	Rare	→	San fen shu	48–55°C
medium rare	Medium rare	→	Wu fen shu	55–60°C
medium	Medium	→	Qi fen shu	60–65°C
well done	Well done	→	Quan shu	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 Taiwan, look for labels such as hou tui rou. 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.