Can ulkopaisti 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What is ulkopaisti in Croatia?

Q: What is ulkopaisti in Croatia?

ulkopaisti is the Finland retail name for the bottom round (outside round), which sits on the round primal. In Croatia, the same cut is most often labeled outside round.

Q: What is ulkopaisti called in Croatia?

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

Q: What primal is ulkopaisti from?

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

Exact match

ulkopaisti

is outside round in Croatia

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 Croatia

outside round

What is this cut?·Global guide

How to order steak doneness

Finland → Croatia

rareRaaka→Krvavo48–55°C

medium rareMedium rare→Slabije pečeno55–60°C

mediumMedium→Srednje pečeno60–65°C

well doneKypsä→Jače pečeno70–100°C

Croatian cuisine is warming to medium-rare steaks, especially in coastal cities. Traditional inland cooking defaults to well-done.

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

Detailed explanation

“ulkopaisti” in Finland maps to canonical outside round (round: Outer thigh of the hindquarter). In Croatia, 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.