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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What is naruzhnaya chast bedra in Thailand?

Q: What is naruzhnaya chast bedra in Thailand?

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

Q: What is naruzhnaya chast bedra called in Thailand?

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 Thailand

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 Thailand

outside round

What is this cut?·Global guide

How to order steak doneness

Russia → Thailand

rareС кровью→Rae48–55°C

medium rareMedium rare→Midiam rae55–60°C

mediumMedium→Midiam60–65°C

well doneХорошо прожаренный→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without 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 Thailand, 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).

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This information is for educational purposes only and may vary by region or butcher practices.