What is ulkopaisti called in United States?

Look for Bottom round, Rump roast—mapped to Outside Round (bottom round (outside round)).

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 United States?

In United States, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is ulkopaisti in the USA?

Q: What is ulkopaisti in the USA?

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

Q: What primal is ulkopaisti from?

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

Exact match

ulkopaisti

is Bottom round in United States

Ask for: Bottom round or Rump roast

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 United States

Bottom round · Rump roast

What is this cut?·Global guide

How to order steak doneness

Finland → United States

rareRaaka→Rare48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneKypsä→Well done70–100°C

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 United States, look for labels such as Bottom round · Rump roast. 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.