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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What is Platte Bil in Slovakia?

Q: What is Platte Bil in Slovakia?

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

Q: What is Platte Bil called in Slovakia?

Look for spodný šál—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 spodný šál in Slovakia

Ask for: spodný šál

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 Slovakia

spodný šál

What is this cut?·Global guide

How to order steak doneness

Netherlands → Slovakia

rareRood→Krvavý48–55°C

medium rareHalf doorbakken→Stredne krvavý55–60°C

mediumDoorbakken→Stredne prepečený60–65°C

well doneGoed doorbakken→Prepečený70–100°C

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 Slovakia, look for labels such as spodný šál. 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.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.