Can gîte à la noix 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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

round primal · France

gîte à la noix

Q: What is gîte à la noix in Montenegro?

gîte à la noix is the France retail name for the bottom round (outside round), which sits on the round primal. In Montenegro, the same cut is most often labeled outside round.

Q: What is gîte à la noix called in Montenegro?

Look for outside round—mapped to Outside Round (bottom round (outside round)).

Q: What primal is gîte à la noix from?

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

In Montenegro, this cut is outside round.

Close match · Confidence 0.80

Fig. 1 · Outer thigh of the hindquarter · round primal

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.

Primalround

LocationOuter thigh of the hindquarter

In Montenegrooutside round

What is this cut →Global guide →

How to order steak doneness

France → Montenegro

rare	Saignant	→	Krvavo	48–55°C
medium rare	À point	→	Slabije pečeno	55–60°C
medium	Entre à point et bien cuit	→	Srednje pečeno	60–65°C
well done	Bien cuit	→	Dobro pečeno	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

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