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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

round primal · Guatemala

bolovique

Q: What is bolovique in Germany?

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

Q: What is bolovique called in Germany?

Look for Seemerrolle—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 Germany, this cut is Seemerrolle.

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 GermanySeemerrolle

What is this cut →Global guide →

How to order steak doneness

Guatemala → Germany

rare	Rojo	→	Blutig	48–55°C
medium rare	Término medio	→	Rosa	55–60°C
medium	Tres cuartos	→	Halb durch	60–65°C
well done	Bien cocido	→	Durch / Gut durch	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 Germany, look for labels such as Seemerrolle. 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.