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 Philippines?

In Philippines, medium rare is called "Medium rare". Rare is "Hilaw-hilaw pa" and well done is "Lutong-luto".

What is Unterschale in Philippines?

Q: What is Unterschale in Philippines?

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

Q: What is Unterschale called in Philippines?

Look for pierna larga—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 pierna larga in Philippines

Ask for: pierna larga

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 Philippines

pierna larga

What is this cut?·Global guide

How to order steak doneness

Germany → Philippines

rareBlutig→Hilaw-hilaw pa48–55°C

medium rareRosa→Medium rare55–60°C

mediumHalb durch→Medium60–65°C

well doneDurch / Gut durch→Lutong-luto70–100°C

Filipino home cooking strongly prefers Lutong-luto (well done), especially in soups and stews. Modern Manila steakhouses use standard English doneness terms. 'Hilaw-hilaw pa' (still a bit raw) is traditional but rarely requested — rare beef is a steakhouse phenomenon, not a home convention.

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 Philippines, look for labels such as pierna larga. 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).

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This information is for educational purposes only and may vary by region or butcher practices.