Can lažni biftek 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 · Croatia

lažni biftek

Q: What is lažni biftek in Brazil?

lažni biftek is the Croatia 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 lažni biftek called in Brazil?

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

Q: What primal is lažni biftek 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

Croatia → Brazil

rare	Krvavo	→	Mal passada	48–55°C
medium rare	Slabije pečeno	→	Ao ponto para mal	55–60°C
medium	Srednje pečeno	→	Ao ponto	60–65°C
well done	Jače pečeno	→	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

“lažni biftek” in Croatia 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.