Can netikroji išpjova mean more than one cut?

This name may also align with Petite Tender in this dataset—see alternatives below.

How do you order steak doneness in Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

round primal · Lithuania

netikroji išpjova

Q: What is netikroji išpjova in Italy?

netikroji išpjova is the Lithuania retail name for the eye of round, which sits on the round primal. In Italy, the same cut is most often labeled Girello.

Q: What is netikroji išpjova called in Italy?

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

Q: What primal is netikroji išpjova from?

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

In Italy, this cut is Girello.

Close match · Confidence 0.80

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 ItalyGirello

What is this cut →Global guide →

How to order steak doneness

Lithuania → Italy

rare	Su krauju	→	Al sangue	48–55°C
medium rare	Vidutiniškai nekeptas	→	Cottura media	55–60°C
medium	Vidutiniškai iškeptas	→	Al punto	60–65°C
well done	Gerai iškeptas	→	Ben cotto	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

“Netikroji išpjova” in Lithuania maps to canonical eye of round (round: Small oval muscle within the outside round). In Italy, look for labels such as Girello. 1 other canonical interpretation may apply. 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.