Can rond de gîte 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

round primal · France

rond de gîte

Q: What is rond de gîte in Brazil?

rond de gîte is the France retail name for the eye of round, which sits on the round primal. In Brazil, the same cut is most often labeled Lagarto.

Q: What is rond de gîte called in Brazil?

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

Q: What primal is rond de gîte from?

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

In Brazil, this cut is Lagarto.

Close match · Confidence 0.80

Fig. 1 · Small oval muscle within the outside round · round primal

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.

Primalround

LocationSmall oval muscle within the outside round

In BrazilLagarto

What is this cut →Global guide →

How to order steak doneness

France → Brazil

rare	Saignant	→	Mal passada	48–55°C
medium rare	À point	→	Ao ponto para mal	55–60°C
medium	Entre à point et bien cuit	→	Ao ponto	60–65°C
well done	Bien cuit	→	Bem passada	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“rond de gîte” in France maps to canonical eye of round (round: Small oval muscle within the outside round). In Brazil, look for labels such as Lagarto. 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.