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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What is runder weißes in Germany?

Q: What is runder weißes in Germany?

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

Q: What is runder weißes called in Germany?

Look for Seemerrolle—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 Seemerrolle in Germany

Ask for: Seemerrolle

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 Germany

Seemerrolle

What is this cut?·Global guide

How to order steak doneness

Switzerland → Germany

rareBleu→Blutig48–55°C

medium rareSaignant→Rosa55–60°C

mediumÀ point→Halb durch60–65°C

well doneBien cuit→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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 Germany, look for labels such as Seemerrolle. 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

Oberschale (round)Unterschale (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.