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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

round primal · France

gîte à la noix

Q: What is gîte à la noix in Poland?

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

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

Look for zrazowa dolna—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 Poland, this cut is zrazowa dolna.

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 Polandzrazowa dolna

What is this cut →Global guide →

How to order steak doneness

France → Poland

rare	Saignant	→	Krwisty	48–55°C
medium rare	À point	→	Średnio krwisty	55–60°C
medium	Entre à point et bien cuit	→	Średnio wysmażony	60–65°C
well done	Bien cuit	→	Dobrze wysmażony	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 Poland, look for labels such as zrazowa dolna. 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.