Can schale 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What is schale in Greece?

Q: What is schale in Greece?

schale is the Austria retail name for the top round (inside round), which sits on the round primal. In Greece, the same cut is most often labeled τραντί.

Q: What is schale called in Greece?

Look for τραντί—mapped to Inside Round (top round (inside round)).

Q: What primal is schale from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

Close match

schale

is very similar to τραντί in Greece

Ask for: τραντί

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

round primal · Inner thigh of the hindquarter

In Greece

τραντί

What is this cut?·Global guide

How to order steak doneness

Austria → Greece

rareBlutig→Ανίσπαστο48–55°C

medium rareRosa→Μισοψημένο55–60°C

mediumHalbdurch→Μέτριο60–65°C

well doneDurch→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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

Detailed explanation

“schale” in Austria maps to canonical inside round (round: Inner thigh of the hindquarter). In Greece, look for labels such as τραντί. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

Keep exploring

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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