Can Laartunge 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is Laartunge in France?

Q: What is Laartunge in France?

Laartunge is the Denmark retail name for the eye of round, which sits on the round primal. In France, the same cut is most often labeled Rond de gîte.

Q: What is Laartunge called in France?

Look for Rond de gîte—mapped to Eye Of Round (eye of round).

Q: What primal is Laartunge from?

Eye Of Round is on the round primal (Small oval muscle within the outside round).

Close match

laartunge

is very similar to Rond de gîte in France

Ask for: Rond de gîte

About this cut

A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.

round primal · Small oval muscle within the outside round

In France

Rond de gîte

What is this cut?·Global guide

How to order steak doneness

Denmark → France

rareRød→Saignant48–55°C

medium rareMedium→À point55–60°C

mediumMedium tilberedt→Entre à point et bien cuit60–65°C

well doneGennemstegt→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“Laartunge” in Denmark maps to canonical eye of round (round: Small oval muscle within the outside round). In France, look for labels such as Rond de gîte. A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.

Keep exploring

Related cuts

Tranche (round)Gîte à la noix (round)

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.