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 Costa Rica?

In Costa Rica, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

round primal · Bulgaria

talpichka

Q: What is talpichka in Costa Rica?

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

Q: What is talpichka called in Costa Rica?

Look for bolován—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 Costa Rica, this cut is bolován.

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 Costa Ricabolován

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Costa Rica

rare	Алангле	→	Rojo	48–55°C
medium rare	Средно алангле	→	Término medio	55–60°C
medium	Средно изпечено	→	Tres cuartos	60–65°C
well done	Добре изпечено	→	Bien cocido	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 Costa Rica, look for labels such as bolován. 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.