Can Platte Bil 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What is Platte Bil in Norway?

Q: What is Platte Bil in Norway?

Platte Bil is the Netherlands retail name for the bottom round (outside round), which sits on the round primal. In Norway, the same cut is most often labeled rundbiff.

Q: What is Platte Bil called in Norway?

Look for rundbiff—mapped to Outside Round (bottom round (outside round)).

Q: What primal is Platte Bil from?

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

Close match

platte bil

is very similar to rundbiff in Norway

Ask for: rundbiff

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 Norway

rundbiff

What is this cut?·Global guide

How to order steak doneness

Netherlands → Norway

rareRood→Rå48–55°C

medium rareHalf doorbakken→Medium rå55–60°C

mediumDoorbakken→Medium60–65°C

well doneGoed doorbakken→Godt stekt70–100°C

Norwegian steaks are traditionally cooked medium to well-done. Rare is uncommon.

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

Detailed explanation

“Platte Bil” in Netherlands maps to canonical outside round (round: Outer thigh of the hindquarter). In Norway, look for labels such as rundbiff. 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.

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.