Can runder weißes 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

round primal · Switzerland

runder weißes

Q: What is runder weißes in Uzbekistan?

runder weißes is the Switzerland retail name for the eye of round, which sits on the round primal. In Uzbekistan, the same cut is most often labeled goulashbop.

Q: What is runder weißes called in Uzbekistan?

Look for goulashbop—mapped to Eye Of Round (eye of round).

Q: What primal is runder weißes from?

Eye Of Round is on the round primal (Small oval muscle within the outside round).

In Uzbekistan, this cut is goulashbop.

Close match · Confidence 0.75

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 Uzbekistangoulashbop

What is this cut →Global guide →

How to order steak doneness

Switzerland → Uzbekistan

rare	Bleu	→	Xomroq	48–55°C
medium rare	Saignant	→	Kam pishgan	55–60°C
medium	À point	→	O'rtacha	60–65°C
well done	Bien cuit	→	Yaxshi pishgan	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

“runder weißes” in Switzerland maps to canonical eye of round (round: Small oval muscle within the outside round). In Uzbekistan, look for labels such as goulashbop. 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.