Can coxão duro 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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What is coxão duro in Sweden?

Q: What is coxão duro in Sweden?

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

Q: What is coxão duro called in Sweden?

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

Q: What primal is coxão duro from?

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

Exact match

coxao duro

is ytterlår in Sweden

Ask for: ytterlår

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 Sweden

ytterlår

What is this cut?·Global guide

How to order steak doneness

Brazil → Sweden

rareMal passada→Blodig48–55°C

medium rareAo ponto para mal→Medium rare55–60°C

mediumAo ponto→Medium60–65°C

well doneBem passada→Välstekt70–100°C

Medium is the cultural default. Rare (blodig, literally 'bloody') is accepted but less common than in France.

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

Detailed explanation

“coxão duro” in Brazil maps to canonical outside round (round: Outer thigh of the hindquarter). In Sweden, look for labels such as ytterlår. 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.

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.