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What is rond de gîte?

Quick Answer

"rond de gîte" can map to more than one canonical beef cut in this dataset; open each hub below for the exact primal and location.

People also ask about this cut

What is rond de gîte?
"rond de gîte" may map to more than one canonical cut in this dataset—use the hub links on this page.

Translate it in another country

Where does rond de gîte come from on the cow?
Open each linked canonical guide; primals differ when the name is ambiguous.

Translate it in another country

“rond de gîte” is a regional beef-cut name that maps to these canonical cuts: Eye Of Round, Inside Round.

This retail name can point to more than one canonical cut in our dataset—see the canonical guides below.

Global cut guide

Where it comes from

Eye Of Round: 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. (round, Small oval muscle within the outside round). Inside Round: A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised. (round, Inner thigh of the hindquarter).

In menus and butcher shops it is often discussed next to Inside Round, and Outside Round.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the round primal (Small oval muscle within the outside round), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 21306 routes — more in the sitemap.

Popular comparisons

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Regional translations · Compare mapped cuts

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.