Can käse et 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

round primal · Kazakhstan

käse et

Q: What is käse et in Bulgaria?

käse et is the Kazakhstan retail name for the eye of round, which sits on the round primal. In Bulgaria, the same cut is most often labeled talpichka.

Q: What is käse et called in Bulgaria?

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

Q: What primal is käse et from?

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

In Bulgaria, this cut is talpichka.

Close match · Confidence 0.75

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 Bulgariatalpichka

What is this cut →Global guide →

How to order steak doneness

Kazakhstan → Bulgaria

rare	Shala pyskhan	→	Алангле	48–55°C
medium rare	Ortasha pyskhan (az)	→	Средно алангле	55–60°C
medium	Ortasha pyskhan	→	Средно изпечено	60–65°C
well done	Ja'sy pyskhan	→	Добре изпечено	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

“käse et” in Kazakhstan maps to canonical eye of round (round: Small oval muscle within the outside round). In Bulgaria, look for labels such as talpichka. 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.