Can bolovique 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 Australia?

In Australia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

round primal · Guatemala

bolovique

Q: What is bolovique in Australia?

bolovique is the Guatemala retail name for the eye of round, which sits on the round primal. In Australia, the same cut is most often labeled eye of round.

Q: What is bolovique called in Australia?

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

Q: What primal is bolovique from?

Eye Of Round is on the round primal (Small oval muscle within the outside round).

In Australia, this cut is eye of round.

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 Australiaeye of round

What is this cut →Global guide →

How to order steak doneness

Guatemala → Australia

rare	Rojo	→	Rare	48–55°C
medium rare	Término medio	→	Medium rare	55–60°C
medium	Tres cuartos	→	Medium	60–65°C
well done	Bien cocido	→	Well done	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

“bolovique” in Guatemala maps to canonical eye of round (round: Small oval muscle within the outside round). In Australia, look for labels such as eye of round. 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.