Can gandik 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

round primal · Indonesia

gandik

Q: What is gandik in Belarus?

gandik is the Indonesia retail name for the bottom round (outside round), which sits on the round primal. In Belarus, the same cut is most often labeled outside round.

Q: What is gandik called in Belarus?

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

Q: What primal is gandik from?

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

In Belarus, this cut is outside round.

Close match · Confidence 0.85

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 Belarusoutside round

What is this cut →Global guide →

How to order steak doneness

Indonesia → Belarus

rare	Kurang matang	→	Z kryvyoy	48–55°C
medium rare	Kurang matang sedikit	→	Medium rare	55–60°C
medium	Setengah matang	→	Syarednyay prazharki	60–65°C
well done	Matang	→	Dobra prazhanae	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

“gandik” in Indonesia maps to canonical outside round (round: Outer thigh of the hindquarter). In Belarus, 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.