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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

brisket primal · Netherlands

Runderborst

Q: What is Runderborst in Colombia?

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

Q: What is Runderborst called in Colombia?

Look for Entrepecho—mapped to Brisket (brisket).

Q: What primal is Runderborst from?

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

In Colombia, this cut is Entrepecho.

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 ColombiaEntrepecho

What is this cut →Global guide →

How to order steak doneness

Netherlands → Colombia

rare	Rood	→	Cruda	48–55°C
medium rare	Half doorbakken	→	Término medio	55–60°C
medium	Doorbakken	→	Tres cuartos	60–65°C
well done	Goed doorbakken	→	Bien asada	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 Colombia, look for labels such as Entrepecho. 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.