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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What is Unterschale in Poland?

Q: What is Unterschale in Poland?

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

Q: What is Unterschale called in Poland?

Look for zrazowa dolna—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 zrazowa dolna in Poland

Ask for: zrazowa dolna

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 Poland

zrazowa dolna

What is this cut?·Global guide

How to order steak doneness

Germany → Poland

rareBlutig→Krwisty48–55°C

medium rareRosa→Średnio krwisty55–60°C

mediumHalb durch→Średnio wysmażony60–65°C

well doneDurch / Gut durch→Dobrze wysmażony70–100°C

Polish cuisine traditionally favors well-done. Medium rare is a modern restaurant preference.

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 Poland, look for labels such as zrazowa dolna. 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.