Can seolgidu 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What is seolgidu in Switzerland?

Q: What is seolgidu in Switzerland?

seolgidu is the South Korea retail name for the top round (inside round), which sits on the round primal. In Switzerland, the same cut is most often labeled eckstück.

Q: What is seolgidu called in Switzerland?

Look for eckstück—mapped to Inside Round (top round (inside round)).

Q: What primal is seolgidu from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

Close match

seolgidu

is very similar to eckstück in Switzerland

Ask for: eckstück

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

round primal · Inner thigh of the hindquarter

In Switzerland

eckstück

What is this cut?·Global guide

How to order steak doneness

South Korea → Switzerland

rareRe-eo→Bleu48–55°C

medium rareMi-di-eom re-eo→Saignant55–60°C

mediumMi-di-eom→À point60–65°C

well doneWel-deon→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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

Detailed explanation

“seolgidu” in South Korea maps to canonical inside round (round: Inner thigh of the hindquarter). In Switzerland, look for labels such as eckstück. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

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.