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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What is nu in Hungary?

Q: What is nu in Hungary?

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

Q: What is nu called in Hungary?

Look for fehérpecsenye—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 Hungary. Closest: fehérpecsenye

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 Hungary

fehérpecsenye

What is this cut?·Global guide

How to order steak doneness

Turkey → Hungary

rareAz pişmiş→Véresen48–55°C

medium rareAz orta→Félig nyers55–60°C

mediumOrta pişmiş→Közepesen átsütve60–65°C

well doneÇok pişmiş→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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 Hungary, look for labels such as fehérpecsenye. 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

felsál (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.