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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

round primal · Lithuania

netikroji išpjova

Q: What is netikroji išpjova in Turkey?

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

Q: What is netikroji išpjova called in Turkey?

Look for nu—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 Turkey, this cut is nu.

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 Turkeynu

What is this cut →Global guide →

How to order steak doneness

Lithuania → Turkey

rare	Su krauju	→	Az pişmiş	48–55°C
medium rare	Vidutiniškai nekeptas	→	Az orta	55–60°C
medium	Vidutiniškai iškeptas	→	Orta pişmiş	60–65°C
well done	Gerai iškeptas	→	Çok pişmiş	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 Turkey, look for labels such as nu. 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.