round primal · Estonia
In West Bengal, this cut is eye of round.
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.
| rare | Verine | → | Rare |
| medium rare | Poolverine | → | Medium rare |
| medium | Poolküps | → | Medium |
| well done | Läbiküpsenud | → | Bhalo bhabe rana |
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.
“Valesisefilee” in Estonia maps to canonical eye of round (round: Small oval muscle within the outside round). In West Bengal, look for labels such as eye of round. 1 other canonical interpretation may apply. 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.
petite tender
chuck primal · Teres major muscle, tucked alongside the shoulder blade
This information is for educational purposes only and may vary by region or butcher practices.