Can rundbiff 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is rundbiff in Russia?

Q: What is rundbiff in Russia?

rundbiff is the Norway retail name for the bottom round (outside round), which sits on the round primal. In Russia, the same cut is most often labeled naruzhnaya chast bedra.

Q: What is rundbiff called in Russia?

Look for naruzhnaya chast bedra—mapped to Outside Round (bottom round (outside round)).

Q: What primal is rundbiff from?

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

Close match

rundbiff

is very similar to naruzhnaya chast bedra in Russia

Ask for: naruzhnaya chast bedra

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 Russia

naruzhnaya chast bedra

What is this cut?·Global guide

How to order steak doneness

Norway → Russia

rareRå→С кровью48–55°C

medium rareMedium rå→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneGodt stekt→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“rundbiff” in Norway maps to canonical outside round (round: Outer thigh of the hindquarter). In Russia, look for labels such as naruzhnaya chast bedra. 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.