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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

round primal · Kazakhstan

käse et

Q: What is käse et in Montenegro?

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

Q: What is käse et called in Montenegro?

Look for lažni biftek—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 Montenegro, this cut is lažni biftek.

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 Montenegrolažni biftek

What is this cut →Global guide →

How to order steak doneness

Kazakhstan → Montenegro

rare	Shala pyskhan	→	Krvavo	48–55°C
medium rare	Ortasha pyskhan (az)	→	Slabije pečeno	55–60°C
medium	Ortasha pyskhan	→	Srednje pečeno	60–65°C
well done	Ja'sy pyskhan	→	Dobro pečeno	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 Montenegro, look for labels such as lažni biftek. 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.