Can Ganso Redondo 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

What is Ganso Redondo in Denmark?

Q: What is Ganso Redondo in Denmark?

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

Q: What is Ganso Redondo called in Denmark?

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

Q: What primal is Ganso Redondo from?

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

Close match

ganso redondo

is very similar to Laartunge in Denmark

Ask for: Laartunge

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 Denmark

Laartunge

What is this cut?·Global guide

How to order steak doneness

Portugal → Denmark

rareMal passado→Rød48–55°C

medium rareMal passado/ao ponto→Medium55–60°C

mediumAo ponto→Medium tilberedt60–65°C

well doneBem passado→Gennemstegt70–100°C

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

Detailed explanation

“Ganso Redondo” in Portugal maps to canonical eye of round (round: Small oval muscle within the outside round). In Denmark, look for labels such as Laartunge. 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

Inderlår (round)Yderlår (round)

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.