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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

round primal · Costa Rica

bolován

Q: What is bolován in Poland?

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

Q: What is bolován called in Poland?

Look for ligawa—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 Poland, this cut is ligawa.

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 Polandligawa

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Poland

rare	Rojo	→	Krwisty	48–55°C
medium rare	Término medio	→	Średnio krwisty	55–60°C
medium	Tres cuartos	→	Średnio wysmażony	60–65°C
well done	Bien cocido	→	Dobrze wysmażony	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 Poland, look for labels such as ligawa. 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.