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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

What should I ask for at a butcher in Kazakhstan?

Ask for "Tös, sorpağa" when looking for Runderborst in Kazakhstan.

What is Runderborst in Kazakhstan?

Q: What is Runderborst in Kazakhstan?

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

Q: What is Runderborst called in Kazakhstan?

Look for tos—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 tos in Kazakhstan

Ask for: tos

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 Kazakhstan

tos

Say this at the butcher

“Tös, sorpağa”

'Brisket, for soup' — fat kept on

What is this cut?·Global guide

How to order steak doneness

Netherlands → Kazakhstan

rareRood→Shala pyskhan48–55°C

medium rareHalf doorbakken→Ortasha pyskhan (az)55–60°C

mediumDoorbakken→Ortasha pyskhan60–65°C

well doneGoed doorbakken→Ja'sy pyskhan70–100°C

Kazakh culture emphasizes well-cooked meat for safety and tenderness in traditional boiled dishes. Rare is very rare to find outside Astana/Almaty international steakhouses.

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 Kazakhstan, look for labels such as tos. 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.