Can Platte Bil 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

round primal · Netherlands

Platte Bil

Q: What is Platte Bil in Bosnia & Herzegovina?

Platte Bil is the Netherlands retail name for the bottom round (outside round), which sits on the round primal. In Bosnia & Herzegovina, the same cut is most often labeled outside round.

Q: What is Platte Bil called in Bosnia & Herzegovina?

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

Q: What primal is Platte Bil from?

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

In Bosnia & Herzegovina, this cut is outside round.

Close match · Confidence 0.80

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 Bosnia & Herzegovinaoutside round

What is this cut →Global guide →

How to order steak doneness

Netherlands → Bosnia & Herzegovina

rare	Rood	→	Krvavo	48–55°C
medium rare	Half doorbakken	→	Slabije pečeno	55–60°C
medium	Doorbakken	→	Srednje pečeno	60–65°C
well done	Goed doorbakken	→	Reš pečeno	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

“Platte Bil” in Netherlands maps to canonical outside round (round: Outer thigh of the hindquarter). In Bosnia & Herzegovina, 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.