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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

round primal · Kazakhstan

käse et

Q: What is käse et in Slovakia?

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

Q: What is käse et called in Slovakia?

Look for falošná sviečkovica—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 Slovakia, this cut is falošná sviečkovica.

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 Slovakiafalošná sviečkovica

What is this cut →Global guide →

How to order steak doneness

Kazakhstan → Slovakia

rare	Shala pyskhan	→	Krvavý	48–55°C
medium rare	Ortasha pyskhan (az)	→	Stredne krvavý	55–60°C
medium	Ortasha pyskhan	→	Stredne prepečený	60–65°C
well done	Ja'sy pyskhan	→	Prepečený	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 Slovakia, look for labels such as falošná sviečkovica. 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.