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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Мені потрібна грудинка для тушкування" when looking for Runderborst in Ukraine.

What is Runderborst in Ukraine?

Q: What is Runderborst in Ukraine?

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

Q: What is Runderborst called in Ukraine?

Look for hrudynka—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 hrudynka in Ukraine

Ask for: hrudynka

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 Ukraine

hrudynka

Say this at the butcher

“Мені потрібна грудинка для тушкування”

What is this cut?·Global guide

How to order steak doneness

Netherlands → Ukraine

rareRood→З кров'ю48–55°C

medium rareHalf doorbakken→Medium rare55–60°C

mediumDoorbakken→Medium60–65°C

well doneGoed doorbakken→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, look for labels such as hrudynka. 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.