Can Dunne Lende 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What should I ask for at a butcher in Germany?

Ask for "Ein Rumpsteak bitte, rosa gebraten" when looking for Dunne Lende in Germany.

What is Dunne Lende in Germany?

Q: What is Dunne Lende in Germany?

Dunne Lende is the Netherlands retail name for the striploin (strip steak), which sits on the loin primal. In Germany, the same cut is most often labeled Rumpsteak.

Q: What is Dunne Lende called in Germany?

Look for Rumpsteak—mapped to Striploin (striploin (strip steak)).

Q: What primal is Dunne Lende from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

Exact match

dunne lende

is Rumpsteak in Germany

Ask for: Rumpsteak

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In Germany

Rumpsteak

Say this at the butcher

“Ein Rumpsteak bitte, rosa gebraten”

German Rumpsteak = US NY Strip, not rump

What is this cut?·Global guide

How to order steak doneness

Netherlands → Germany

rareRood→Blutig48–55°C

medium rareHalf doorbakken→Rosa55–60°C

mediumDoorbakken→Halb durch60–65°C

well doneGoed doorbakken→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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

Detailed explanation

“Dunne Lende” in Netherlands maps to canonical striploin (loin: longissimus dorsi (short loin)). In Germany, look for labels such as Rumpsteak. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.