Can Seemerrolle 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

round primal · Germany

Seemerrolle

Q: What is Seemerrolle in France?

Seemerrolle is the Germany retail name for the eye of round, which sits on the round primal. In France, the same cut is most often labeled Rond de gîte.

Q: What is Seemerrolle called in France?

Look for Rond de gîte—mapped to Eye Of Round (eye of round).

Q: What primal is Seemerrolle from?

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

In France, this cut is Rond de gîte.

Close match · Confidence 0.85

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 FranceRond de gîte

What is this cut →Global guide →

How to order steak doneness

Germany → France

rare	Blutig	→	Saignant	48–55°C
medium rare	Rosa	→	À point	55–60°C
medium	Halb durch	→	Entre à point et bien cuit	60–65°C
well done	Durch / Gut durch	→	Bien cuit	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

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