Can nu 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

What should I ask for at a butcher in Belarus?

Ask for "Фальшывая выразка — толькі для тушэння" when looking for nu in Belarus.

What is nu in Belarus?

Q: What is nu in Belarus?

nu is the Turkey retail name for the eye of round, which sits on the round primal. In Belarus, the same cut is most often labeled falshyvaya vyrazka.

Q: What is nu called in Belarus?

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

Q: What primal is nu from?

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

Cultural equivalent

nu

has no direct equivalent in Belarus. Closest: falshyvaya vyrazka

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 Belarus

falshyvaya vyrazka

Say this at the butcher

“Фальшывая выразка — толькі для тушэння”

'False tenderloin — only for braising' — the pan-European warning in Belarusian

What is this cut?·Global guide

How to order steak doneness

Turkey → Belarus

rareAz pişmiş→Z kryvyoy48–55°C

medium rareAz orta→Medium rare55–60°C

mediumOrta pişmiş→Syarednyay prazharki60–65°C

well doneÇok pişmiş→Dobra prazhanae70–100°C

Traditional Belarusian cuisine defaults to Dobra prazhanae (well done), especially for Machanka and boiled beef dishes. Modern Minsk steakhouses use English terms. The GOST-era term 'Сярэдняй пражарки' (medium-roasted) is preserved in older butcher and restaurant signage.

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

Detailed explanation

“Nu” in Turkey maps to canonical eye of round (round: Small oval muscle within the outside round). In Belarus, look for labels such as falshyvaya vyrazka. 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

ahuzak (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.