Can Achtermuis 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 Belgium?

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

round primal · Netherlands

Achtermuis

Q: What is Achtermuis in Belgium?

Achtermuis is the Netherlands retail name for the eye of round, which sits on the round primal. In Belgium, the same cut is most often labeled eye of round.

Q: What is Achtermuis called in Belgium?

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

Q: What primal is Achtermuis from?

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

In Belgium, this cut is eye of round.

Close match · Confidence 0.80

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 Belgiumeye of round

What is this cut →Global guide →

How to order steak doneness

Netherlands → Belgium

rare	Rood	→	Saignant	48–55°C
medium rare	Half doorbakken	→	À point	55–60°C
medium	Doorbakken	→	À point cuit	60–65°C
well done	Goed doorbakken	→	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

“Achtermuis” in Netherlands maps to canonical eye of round (round: Small oval muscle within the outside round). In Belgium, look for labels such as eye of round. 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.