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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is spodný šál in Brazil?

Q: What is spodný šál in Brazil?

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

Q: What is spodný šál called in Brazil?

Look for Coxão duro—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 Coxão duro in Brazil

Ask for: Coxão duro

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 Brazil

Coxão duro

What is this cut?·Global guide

How to order steak doneness

Slovakia → Brazil

rareKrvavý→Mal passada48–55°C

medium rareStredne krvavý→Ao ponto para mal55–60°C

mediumStredne prepečený→Ao ponto60–65°C

well donePrepečený→Bem passada70–100°C

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 Brazil, look for labels such as Coxão duro. 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.