Can hou tui rou 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is hou tui rou in France?

Q: What is hou tui rou in France?

hou tui rou is the Taiwan retail name for the bottom round (outside round), which sits on the round primal. In France, the same cut is most often labeled Gîte à la noix.

Q: What is hou tui rou called in France?

Look for Gîte à la noix—mapped to Outside Round (bottom round (outside round)).

Q: What primal is hou tui rou from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

Close match

hou tui rou

is very similar to Gîte à la noix in France

Ask for: Gîte à la noix

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 France

Gîte à la noix

What is this cut?·Global guide

How to order steak doneness

Taiwan → France

rareSan fen shu→Saignant48–55°C

medium rareWu fen shu→À point55–60°C

mediumQi fen shu→Entre à point et bien cuit60–65°C

well doneQuan shu→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“hou tui rou” in Taiwan maps to canonical outside round (round: Outer thigh of the hindquarter). In France, look for labels such as Gîte à la noix. 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.

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.