Can runder weißes 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is runder weißes in Brazil?

Q: What is runder weißes in Brazil?

runder weißes is the Switzerland retail name for the eye of round, which sits on the round primal. In Brazil, the same cut is most often labeled Lagarto.

Q: What is runder weißes called in Brazil?

Look for Lagarto—mapped to Eye Of Round (eye of round).

Q: What primal is runder weißes from?

Eye Of Round is on the round primal (Small oval muscle within the outside round).

Close match

runder weies

is very similar to Lagarto in Brazil

Ask for: Lagarto

About this cut

A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.

round primal · Small oval muscle within the outside round

In Brazil

Lagarto

What is this cut?·Global guide

How to order steak doneness

Switzerland → Brazil

rareBleu→Mal passada48–55°C

medium rareSaignant→Ao ponto para mal55–60°C

mediumÀ point→Ao ponto60–65°C

well doneBien cuit→Bem passada70–100°C

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

Detailed explanation

“runder weißes” in Switzerland maps to canonical eye of round (round: Small oval muscle within the outside round). In Brazil, look for labels such as Lagarto. A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.

Keep exploring

Related cuts

Coxão mole (round)Coxão duro (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.