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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Мені потрібна грудинка для тушкування" when looking for Runderborst in Ukraine.

brisket primal · Netherlands

Runderborst

Q: What is Runderborst in Ukraine?

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

Q: What is Runderborst called in Ukraine?

Look for hrudynka—mapped to Brisket (brisket).

Q: What primal is Runderborst from?

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

In Ukraine, this cut is hrudynka.

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 Ukrainehrudynka

What is this cut →Global guide →

How to order steak doneness

Netherlands → Ukraine

rare	Rood	→	З кров'ю	48–55°C
medium rare	Half doorbakken	→	Medium rare	55–60°C
medium	Doorbakken	→	Medium	60–65°C
well done	Goed doorbakken	→	Добре просмажений	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 Ukraine, look for labels such as hrudynka. 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.