Can ganso 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is ganso in Bulgaria?

Q: What is ganso in Bulgaria?

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

Q: What is ganso called in Bulgaria?

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

Q: What primal is ganso from?

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

Close match

ganso

is very similar to outside round in Bulgaria

Ask for: outside round

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 Bulgaria

outside round

What is this cut?·Global guide

How to order steak doneness

Chile → Bulgaria

rareA lo inglés→Алангле48–55°C

medium rareA punto→Средно алангле55–60°C

mediumTres cuartos→Средно изпечено60–65°C

well doneBien cocido→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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

Detailed explanation

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