Can doh tyrkhong 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

round primal · Meghalaya

doh tyrkhong

Q: What is doh tyrkhong in Russia?

doh tyrkhong is the Meghalaya retail name for the bottom round roast, which sits on the round primal. In Russia, the same cut is most often labeled bottom round roast.

Q: What is doh tyrkhong called in Russia?

Look for bottom round roast—mapped to Bottom Round Roast (bottom round roast).

Q: What primal is doh tyrkhong from?

Bottom Round Roast is on the round primal (Roast from the outside round / bottom round).

In Russia, this cut is bottom round roast.

Approximate match · Confidence 0.65

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Roast from the outside round / bottom round · round primal

About this cut

A lean, economical roast from the outer thigh. The classic American pot roast cut — braised low and slow with vegetables. Also used for deli roast beef when oven-roasted and sliced paper-thin. Tougher than inside round but more affordable.

Primalround

LocationRoast from the outside round / bottom round

In Russiabottom round roast

What is this cut →Global guide →

How to order steak doneness

Meghalaya → Russia

rare	Rare	→	С кровью	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Tep tep	→	Хорошо прожаренный	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

“doh tyrkhong” in Meghalaya maps to canonical bottom round roast (round: Roast from the outside round / bottom round). In Russia, look for labels such as bottom round roast. A lean, economical roast from the outer thigh. The classic American pot roast cut — braised low and slow with vegetables. Also used for deli roast beef when oven-roasted and sliced paper-thin. Tougher than inside round but more affordable.