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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What is ulkopaisti in Germany?

Q: What is ulkopaisti in Germany?

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

Q: What is ulkopaisti called in Germany?

Look for Unterschale—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 Unterschale in Germany

Ask for: Unterschale

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 Germany

Unterschale

What is this cut?·Global guide

How to order steak doneness

Finland → Germany

rareRaaka→Blutig48–55°C

medium rareMedium rare→Rosa55–60°C

mediumMedium→Halb durch60–65°C

well doneKypsä→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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 Germany, look for labels such as Unterschale. 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.