Can Girello 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is Girello in Portugal?

Q: What is Girello in Portugal?

Girello is the Italy retail name for the eye of round, which sits on the round primal. In Portugal, the same cut is most often labeled Ganso Redondo.

Q: What is Girello called in Portugal?

Look for Ganso Redondo—mapped to Eye Of Round (eye of round).

Q: What primal is Girello from?

Eye Of Round is on the round primal (Small oval muscle within the outside round).

Close match

girello

is very similar to Ganso Redondo in Portugal

Ask for: Ganso Redondo

About this cut

A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.

round primal · Small oval muscle within the outside round

In Portugal

Ganso Redondo

What is this cut?·Global guide

How to order steak doneness

Italy → Portugal

rareAl sangue→Mal passado48–55°C

medium rareCottura media→Mal passado/ao ponto55–60°C

mediumAl punto→Ao ponto60–65°C

well doneBen cotto→Bem passado70–100°C

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

Detailed explanation

“Girello” in Italy maps to canonical eye of round (round: Small oval muscle within the outside round). In Portugal, look for labels such as Ganso Redondo. A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.

Keep exploring

Related cuts

Pojadouro (round)Ganso (round)

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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.