Can Unterschale 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 Nicaragua?

In Nicaragua, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What should I ask for at a butcher in Nicaragua?

Ask for "Mano de piedra para indio viejo" when looking for Unterschale in Nicaragua.

What is Unterschale in Nicaragua?

Q: What is Unterschale in Nicaragua?

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

Q: What is Unterschale called in Nicaragua?

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

Q: What primal is Unterschale from?

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

Close match

unterschale

is very similar to mano de piedra in Nicaragua

Ask for: mano de piedra

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 Nicaragua

mano de piedra

Say this at the butcher

“Mano de piedra para indio viejo”

'Bottom round for Indio Viejo' — dish-driven request

What is this cut?·Global guide

How to order steak doneness

Germany → Nicaragua

rareBlutig→Rojo48–55°C

medium rareRosa→Término medio55–60°C

mediumHalb durch→Tres cuartos60–65°C

well doneDurch / Gut durch→Bien cocido70–100°C

Traditional Nicaraguan cooking results in Bien Cocido, especially for Asados. Término Medio is a modern steakhouse standard for Punta de Lomo.

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

Detailed explanation

“Unterschale” in Germany maps to canonical outside round (round: Outer thigh of the hindquarter). In Nicaragua, look for labels such as mano de piedra. 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.