round primal · Malaysia
In Kazakhstan, this cut is käse et.
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.
| rare | Rare | → | Shala pyskhan |
| medium rare | Medium rare | → | Ortasha pyskhan (az) |
| medium | Medium | → | Ortasha pyskhan |
| well done | Masak penuh | → | Ja'sy pyskhan |
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.
“daging batang pinang luar” in Malaysia maps to canonical eye of round (round: Small oval muscle within the outside round). In Kazakhstan, look for labels such as käse et. 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.
This information is for educational purposes only and may vary by region or butcher practices.