Can muchacho cuadrado 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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What is muchacho cuadrado in Sweden?

Q: What is muchacho cuadrado in Sweden?

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

Q: What is muchacho cuadrado called in Sweden?

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

Q: What primal is muchacho cuadrado from?

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

Close match

muchacho cuadrado

is very similar to ytterlår in Sweden

Ask for: ytterlår

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 Sweden

ytterlår

What is this cut?·Global guide

How to order steak doneness

Venezuela → Sweden

rareRojo→Blodig48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocida→Välstekt70–100°C

Medium is the cultural default. Rare (blodig, literally 'bloody') is accepted but less common than in France.

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

Detailed explanation

“muchacho cuadrado” in Venezuela maps to canonical outside round (round: Outer thigh of the hindquarter). In Sweden, look for labels such as ytterlår. 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.

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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.