Can Yderlår 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is Yderlår in Belgium?

Q: What is Yderlår in Belgium?

Yderlår is the Denmark retail name for the bottom round (outside round), which sits on the round primal. In Belgium, the same cut is most often labeled outside round.

Q: What is Yderlår called in Belgium?

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

Q: What primal is Yderlår from?

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

Close match

yderlar

is very similar to outside round in Belgium

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 Belgium

outside round

What is this cut?·Global guide

How to order steak doneness

Denmark → Belgium

rareRød→Saignant48–55°C

medium rareMedium→À point55–60°C

mediumMedium tilberedt→À point cuit60–65°C

well doneGennemstegt→Bien cuit70–100°C

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

Detailed explanation

“Yderlår” in Denmark maps to canonical outside round (round: Outer thigh of the hindquarter). In Belgium, 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.