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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

round primal · Netherlands

Achtermuis

Q: What is Achtermuis in North Macedonia?

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

Q: What is Achtermuis called in North Macedonia?

Look for lazhen biftek—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 North Macedonia, this cut is lazhen biftek.

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 North Macedonialazhen biftek

What is this cut →Global guide →

How to order steak doneness

Netherlands → North Macedonia

rare	Rood	→	Крваво	48–55°C
medium rare	Half doorbakken	→	Слабо печено	55–60°C
medium	Doorbakken	→	Средно печено	60–65°C
well done	Goed doorbakken	→	Добро печено	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 North Macedonia, look for labels such as lazhen biftek. 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.