Can bolován 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

round primal · Costa Rica

bolován

Q: What is bolován in Albania?

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

Q: What is bolován called in Albania?

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

Q: What primal is bolován from?

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

In Albania, this cut is eye of round.

Close match · Confidence 0.85

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 Albaniaeye of round

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Albania

rare	Rojo	→	I gjallë	48–55°C
medium rare	Término medio	→	Mesatar i rrallë	55–60°C
medium	Tres cuartos	→	Mesatar	60–65°C
well done	Bien cocido	→	I pjekur mirë	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

“bolován” in Costa Rica maps to canonical eye of round (round: Small oval muscle within the outside round). In Albania, look for labels such as 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.