Can lazhen biftek 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

round primal · North Macedonia

lazhen biftek

Q: What is lazhen biftek in Bulgaria?

lazhen biftek is the North Macedonia retail name for the eye of round, which sits on the round primal. In Bulgaria, the same cut is most often labeled talpichka.

Q: What is lazhen biftek called in Bulgaria?

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

Q: What primal is lazhen biftek from?

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

In Bulgaria, this cut is talpichka.

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 Bulgariatalpichka

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Bulgaria

rare	Крваво	→	Алангле	48–55°C
medium rare	Слабо печено	→	Средно алангле	55–60°C
medium	Средно печено	→	Средно изпечено	60–65°C
well done	Добро печено	→	Добре изпечено	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

“lazhen biftek” in North Macedonia maps to canonical eye of round (round: Small oval muscle within the outside round). In Bulgaria, look for labels such as talpichka. 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.