Can ytterlår 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What is ytterlår in Hungary?

Q: What is ytterlår in Hungary?

ytterlår is the Sweden retail name for the bottom round (outside round), which sits on the round primal. In Hungary, the same cut is most often labeled outside round.

Q: What is ytterlår called in Hungary?

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

Q: What primal is ytterlår from?

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

Exact match

ytterlar

is outside round in Hungary

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 Hungary

outside round

What is this cut?·Global guide

How to order steak doneness

Sweden → Hungary

rareBlodig→Véresen48–55°C

medium rareMedium rare→Félig nyers55–60°C

mediumMedium→Közepesen átsütve60–65°C

well doneVälstekt→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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

Detailed explanation

“ytterlår” in Sweden maps to canonical outside round (round: Outer thigh of the hindquarter). In Hungary, 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.