Can Runderborst 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

What is Runderborst in Denmark?

Q: What is Runderborst in Denmark?

Runderborst is the Netherlands retail name for the brisket, which sits on the brisket primal. In Denmark, the same cut is most often labeled Oksebryst.

Q: What is Runderborst called in Denmark?

Look for Oksebryst—mapped to Brisket (brisket).

Q: What primal is Runderborst from?

Brisket is on the brisket primal (Breast / lower chest, between the forelegs).

Exact match

runderborst

is Oksebryst in Denmark

Ask for: Oksebryst

About this cut

From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

brisket primal · Breast / lower chest, between the forelegs

In Denmark

Oksebryst

What is this cut?·Global guide

How to order steak doneness

Netherlands → Denmark

rareRood→Rød48–55°C

medium rareHalf doorbakken→Medium55–60°C

mediumDoorbakken→Medium tilberedt60–65°C

well doneGoed doorbakken→Gennemstegt70–100°C

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

Detailed explanation

“Runderborst” in Netherlands maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Denmark, look for labels such as Oksebryst. From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

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.