Can outside 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is outside round in Chile?

Q: What is outside round in Chile?

outside round is the Canada retail name for the bottom round (outside round), which sits on the round primal. In Chile, the same cut is most often labeled Ganso.

Q: What is outside round called in Chile?

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

Q: What primal is outside round from?

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

Exact match

outside round

is Ganso in Chile

Ask for: Ganso

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 Chile

Ganso

What is this cut?·Global guide

How to order steak doneness

Canada → Chile

rareRare→A lo inglés48–55°C

medium rareMedium rare→A punto55–60°C

mediumMedium→Tres cuartos60–65°C

well doneWell done→Bien cocido70–100°C

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

Detailed explanation

“outside round” in Canada maps to canonical outside round (round: Outer thigh of the hindquarter). In Chile, look for labels such as Ganso. 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.