Can cuete mean more than one cut?

This name may also align with Eye Of Round in this dataset—see alternatives below.

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 · Mexico

cuete

Q: What is cuete in Russia?

cuete is the Mexico retail name for the bottom round (outside round), which sits on the round primal. In Russia, the same cut is most often labeled naruzhnaya chast bedra.

Q: What is cuete called in Russia?

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

Q: What primal is cuete from?

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

In Russia, this cut is naruzhnaya chast bedra.

Approximate match · Confidence 0.69

⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.

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 Russianaruzhnaya chast bedra

What is this cut →Global guide →

How to order steak doneness

Mexico → Russia

rare	Rojo	→	С кровью	48–55°C
medium rare	Término medio	→	Medium rare	55–60°C
medium	Tres cuartos	→	Medium	60–65°C
well done	Bien cocido	→	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

“cuete” in Mexico maps to canonical outside round (round: Outer thigh of the hindquarter). In Russia, look for labels such as naruzhnaya chast bedra. 1 other canonical interpretation may apply. 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.