Can zrazowa dolna 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

round primal · Poland

zrazowa dolna

Q: What is zrazowa dolna in France?

zrazowa dolna is the Poland retail name for the bottom round (outside round), which sits on the round primal. In France, the same cut is most often labeled Gîte à la noix.

Q: What is zrazowa dolna called in France?

Look for Gîte à la noix—mapped to Outside Round (bottom round (outside round)).

Q: What primal is zrazowa dolna from?

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

In France, this cut is Gîte à la noix.

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 FranceGîte à la noix

What is this cut →Global guide →

How to order steak doneness

Poland → France

rare	Krwisty	→	Saignant	48–55°C
medium rare	Średnio krwisty	→	À point	55–60°C
medium	Średnio wysmażony	→	Entre à point et bien cuit	60–65°C
well done	Dobrze wysmażony	→	Bien cuit	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

“zrazowa dolna” in Poland maps to canonical outside round (round: Outer thigh of the hindquarter). In France, look for labels such as Gîte à la noix. 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.