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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is hou tui rou in Netherlands?

Q: What is hou tui rou in Netherlands?

hou tui rou is the Taiwan retail name for the bottom round (outside round), which sits on the round primal. In Netherlands, the same cut is most often labeled Platte Bil.

Q: What is hou tui rou called in Netherlands?

Look for Platte Bil—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 Platte Bil in Netherlands

Ask for: Platte Bil

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 Netherlands

Platte Bil

What is this cut?·Global guide

How to order steak doneness

Taiwan → Netherlands

rareSan fen shu→Rood48–55°C

medium rareWu fen shu→Half doorbakken55–60°C

mediumQi fen shu→Doorbakken60–65°C

well doneQuan shu→Goed doorbakken70–100°C

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 Netherlands, look for labels such as Platte Bil. 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.