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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

round primal · Netherlands

Platte Bil

Q: What is Platte Bil in Germany?

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

Q: What is Platte Bil called in Germany?

Look for Unterschale—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 Germany, this cut is Unterschale.

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 GermanyUnterschale

What is this cut →Global guide →

How to order steak doneness

Netherlands → Germany

rare	Rood	→	Blutig	48–55°C
medium rare	Half doorbakken	→	Rosa	55–60°C
medium	Doorbakken	→	Halb durch	60–65°C
well done	Goed doorbakken	→	Durch / Gut durch	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 Germany, look for labels such as Unterschale. 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.