Can talpichka 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

round primal · Bulgaria

talpichka

Q: What is talpichka in Brazil?

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

Q: What is talpichka called in Brazil?

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

Q: What primal is talpichka from?

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

In Brazil, this cut is Lagarto.

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 BrazilLagarto

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Brazil

rare	Алангле	→	Mal passada	48–55°C
medium rare	Средно алангле	→	Ao ponto para mal	55–60°C
medium	Средно изпечено	→	Ao ponto	60–65°C
well done	Добре изпечено	→	Bem passada	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

“talpichka” in Bulgaria maps to canonical eye of round (round: Small oval muscle within the outside round). In Brazil, look for labels such as Lagarto. 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.