Can falshyvaya vyrazka mean more than one cut?

This name may also align with Petite Tender in this dataset—see alternatives below.

How do you order steak doneness in Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

round primal · Belarus

falshyvaya vyrazka

Q: What is falshyvaya vyrazka in Bulgaria?

falshyvaya vyrazka is the Belarus retail name for the eye of round, which sits on the round primal. In Bulgaria, the same cut is most often labeled talpichka.

Q: What is falshyvaya vyrazka called in Bulgaria?

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

Q: What primal is falshyvaya vyrazka from?

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

In Bulgaria, this cut is talpichka.

Close match · Confidence 0.80

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 Bulgariatalpichka

What is this cut →Global guide →

How to order steak doneness

Belarus → Bulgaria

rare	Z kryvyoy	→	Алангле	48–55°C
medium rare	Medium rare	→	Средно алангле	55–60°C
medium	Syarednyay prazharki	→	Средно изпечено	60–65°C
well done	Dobra prazhanae	→	Добре изпечено	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

“Фальшывая выразка” in Belarus maps to canonical eye of round (round: Small oval muscle within the outside round). In Bulgaria, look for labels such as talpichka. 1 other canonical interpretation may apply. 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.