Can Runderborst 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".

brisket primal · Netherlands

Runderborst

Q: What is Runderborst in Belarus?

Runderborst is the Netherlands retail name for the brisket, which sits on the brisket primal. In Belarus, the same cut is most often labeled hrudzinka.

Q: What is Runderborst called in Belarus?

Look for hrudzinka—mapped to Brisket (brisket).

Q: What primal is Runderborst from?

Brisket is on the brisket primal (Breast / lower chest, between the forelegs).

In Belarus, this cut is hrudzinka.

Exact match · Confidence 0.90

Fig. 1 · Breast / lower chest, between the forelegs · brisket primal

About this cut

From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

Primalbrisket

LocationBreast / lower chest, between the forelegs

In Belarushrudzinka

What is this cut →Global guide →

How to order steak doneness

Netherlands → Belarus

rare	Rood	→	Z kryvyoy	48–55°C
medium rare	Half doorbakken	→	Medium rare	55–60°C
medium	Doorbakken	→	Syarednyay prazharki	60–65°C
well done	Goed doorbakken	→	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

“Runderborst” in Netherlands maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Belarus, look for labels such as hrudzinka. From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.