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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What is naruzhnaya chast bedra in Japan?

Q: What is naruzhnaya chast bedra in Japan?

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

Q: What is naruzhnaya chast bedra called in Japan?

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 Japan

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 Japan

outside round

What is this cut?·Global guide

How to order steak doneness

Russia → Japan

rareС кровью→Rea48–55°C

medium rareMedium rare→Midiamu rea55–60°C

mediumMedium→Midiamu60–65°C

well doneХорошо прожаренный→Uerudan70–100°C

Japanese steakhouse doneness uses phonetic English borrows. Traditional Japanese cuisine rarely requires 'doneness' conversations because paper-thin cuts (shabu-shabu, sukiyaki) cook in seconds. For raw preparations (Yukke/tartare), the term 生 (Nama) is used. A5 Wagyu is traditionally served rare-to-medium-rare due to the extreme marbling.

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 Japan, 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.

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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.