Can carnaza cuadrada 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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What is carnaza cuadrada in Slovakia?

Q: What is carnaza cuadrada in Slovakia?

carnaza cuadrada is the Argentina retail name for the bottom round (outside round), which sits on the round primal. In Slovakia, the same cut is most often labeled spodný šál.

Q: What is carnaza cuadrada called in Slovakia?

Look for spodný šál—mapped to Outside Round (bottom round (outside round)).

Q: What primal is carnaza cuadrada from?

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

Exact match

carnaza cuadrada

is spodný šál in Slovakia

Ask for: spodný šál

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.

round primal · Outer thigh of the hindquarter

In Slovakia

spodný šál

What is this cut?·Global guide

How to order steak doneness

Argentina → Slovakia

rareJugoso→Krvavý48–55°C

medium rareA punto→Stredne krvavý55–60°C

mediumCocido→Stredne prepečený60–65°C

well doneBien cocido→Prepečený70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“carnaza cuadrada” in Argentina maps to canonical outside round (round: Outer thigh of the hindquarter). In Slovakia, look for labels such as spodný šál. 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.

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.