Can naruzhnaya chast bedra 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is naruzhnaya chast bedra in Czech Republic?

Q: What is naruzhnaya chast bedra in Czech Republic?

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

Q: What is naruzhnaya chast bedra called in Czech Republic?

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

Q: What primal is naruzhnaya chast bedra from?

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

Close match

naruzhnaya chast bedra

is very similar to outside round in Czech Republic

Ask for: outside round

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 Czech Republic

outside round

What is this cut?·Global guide

How to order steak doneness

Russia → Czech Republic

rareС кровью→Krvavý48–55°C

medium rareMedium rare→Středně krvavý55–60°C

mediumMedium→Středně propečený60–65°C

well doneХорошо прожаренный→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

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