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 Peru?

In Peru, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocido".

What is naruzhnaya chast bedra in Peru?

Q: What is naruzhnaya chast bedra in Peru?

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

Q: What is naruzhnaya chast bedra called in Peru?

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 Peru

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 Peru

outside round

What is this cut?·Global guide

How to order steak doneness

Russia → Peru

rareС кровью→Término Inglés48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneХорошо прожаренный→Bien cocido70–100°C

Peru has one of the highest steak doneness standards in South America due to its world-class parrilla culture. Término Medio is the standard for Bife Ancho; anything well-done would be considered a waste of a premium cut.

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 Peru, 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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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.