Can hou tui rou 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

round primal · Taiwan

hou tui rou

Q: What is hou tui rou in Russia?

hou tui rou is the Taiwan retail name for the bottom round (outside round), which sits on the round primal. In Russia, the same cut is most often labeled naruzhnaya chast bedra.

Q: What is hou tui rou called in Russia?

Look for naruzhnaya chast bedra—mapped to Outside Round (bottom round (outside round)).

Q: What primal is hou tui rou from?

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

In Russia, this cut is naruzhnaya chast bedra.

Close match · Confidence 0.75

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 Russianaruzhnaya chast bedra

What is this cut →Global guide →

How to order steak doneness

Taiwan → Russia

rare	San fen shu	→	С кровью	48–55°C
medium rare	Wu fen shu	→	Medium rare	55–60°C
medium	Qi fen shu	→	Medium	60–65°C
well done	Quan shu	→	Хорошо прожаренный	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

“hou tui rou” in Taiwan maps to canonical outside round (round: Outer thigh of the hindquarter). In Russia, look for labels such as naruzhnaya chast bedra. 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.