Can bofteek 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

round primal · Egypt

bofteek

Q: What is bofteek in Czech Republic?

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

Q: What is bofteek called in Czech Republic?

Look for vrchní šál—mapped to Inside Round (top round (inside round)).

Q: What primal is bofteek from?

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

In Czech Republic, this cut is vrchní šál.

Cultural equivalent · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Czech Republicvrchní šál

What is this cut →Global guide →

How to order steak doneness

Egypt → Czech Republic

rare	Nay fe nay	→	Krvavý	48–55°C
medium rare	Nص istiwah khafif	→	Středně krvavý	55–60°C
medium	Mestewy noss noss	→	Středně propečený	60–65°C
well done	Mestewy awy	→	Propečený	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

“Bofteek” in Egypt maps to canonical inside round (round: Inner thigh of the hindquarter). In Czech Republic, look for labels such as vrchní šál. 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.