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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What is runder weißes in Slovenia?

Q: What is runder weißes in Slovenia?

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

Q: What is runder weißes called in Slovenia?

Look for lažni file—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 lažni file in Slovenia

Ask for: lažni file

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 Slovenia

lažni file

What is this cut?·Global guide

How to order steak doneness

Switzerland → Slovenia

rareBleu→Krvavo48–55°C

medium rareSaignant→Srednje surovo55–60°C

mediumÀ point→Srednje pečeno60–65°C

well doneBien cuit→Prepečeno70–100°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 Slovenia, look for labels such as lažni file. 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

frikando (round)outside round (round)

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.