Can spodný šál 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What is spodný šál in Austria?

Q: What is spodný šál in Austria?

spodný šál is the Slovakia retail name for the bottom round (outside round), which sits on the round primal. In Austria, the same cut is most often labeled outside round.

Q: What is spodný šál called in Austria?

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

Q: What primal is spodný šál from?

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

Close match

spodny sal

is very similar to outside round in Austria

Ask for: outside round

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 Austria

outside round

What is this cut?·Global guide

How to order steak doneness

Slovakia → Austria

rareKrvavý→Blutig48–55°C

medium rareStredne krvavý→Rosa55–60°C

mediumStredne prepečený→Halbdurch60–65°C

well donePrepečený→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“spodný šál” in Slovakia maps to canonical outside round (round: Outer thigh of the hindquarter). In Austria, look for labels such as outside round. 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.