Can vrchní šál 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

round primal · Czech Republic

vrchní šál

Q: What is vrchní šál in Uzbekistan?

vrchní šál is the Czech Republic retail name for the top round (inside round), which sits on the round primal. In Uzbekistan, the same cut is most often labeled son ichki.

Q: What is vrchní šál called in Uzbekistan?

Look for son ichki—mapped to Inside Round (top round (inside round)).

Q: What primal is vrchní šál from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

In Uzbekistan, this cut is son ichki.

Close match · Confidence 0.80

Fig. 1 · Inner thigh of the hindquarter · round primal

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

Primalround

LocationInner thigh of the hindquarter

In Uzbekistanson ichki

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Uzbekistan

rare	Krvavý	→	Xomroq	48–55°C
medium rare	Středně krvavý	→	Kam pishgan	55–60°C
medium	Středně propečený	→	O'rtacha	60–65°C
well done	Propečený	→	Yaxshi pishgan	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

“vrchní šál” in Czech Republic maps to canonical inside round (round: Inner thigh of the hindquarter). In Uzbekistan, look for labels such as son ichki. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.