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 Philippines?

In Philippines, medium rare is called "Medium rare". Rare is "Hilaw-hilaw pa" and well done is "Lutong-luto".

What is spodný šál in Philippines?

Q: What is spodný šál in Philippines?

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

Q: What is spodný šál called in Philippines?

Look for pierna larga—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 pierna larga in Philippines

Ask for: pierna larga

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 Philippines

pierna larga

What is this cut?·Global guide

How to order steak doneness

Slovakia → Philippines

rareKrvavý→Hilaw-hilaw pa48–55°C

medium rareStredne krvavý→Medium rare55–60°C

mediumStredne prepečený→Medium60–65°C

well donePrepečený→Lutong-luto70–100°C

Filipino home cooking strongly prefers Lutong-luto (well done), especially in soups and stews. Modern Manila steakhouses use standard English doneness terms. 'Hilaw-hilaw pa' (still a bit raw) is traditional but rarely requested — rare beef is a steakhouse phenomenon, not a home convention.

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 Philippines, look for labels such as pierna larga. 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.