Can coxão duro 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is coxão duro in Russia?

Q: What is coxão duro in Russia?

coxão duro is the Brazil retail name for the bottom round (outside round), which sits on the round primal. In Russia, the same cut is most often labeled наружная часть бедра.

Q: What is coxão duro called in Russia?

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

Q: What primal is coxão duro from?

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

Exact match

coxao duro

is наружная часть бедра in Russia

Ask for: наружная часть бедра

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 Russia

наружная часть бедра

What is this cut?·Global guide

How to order steak doneness

Brazil → Russia

rareMal passada→С кровью48–55°C

medium rareAo ponto para mal→Medium rare55–60°C

mediumAo ponto→Medium60–65°C

well doneBem passada→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“coxão duro” in Brazil maps to canonical outside round (round: Outer thigh of the hindquarter). In Russia, look for labels such as наружная часть бедра. 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).

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This information is for educational purposes only and may vary by region or butcher practices.