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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What should I ask for at a butcher in Lithuania?

Ask for "Netikroji išpjova troškinimui, ne grilio steikui" when looking for lazhen biftek in Lithuania.

round primal · North Macedonia

lazhen biftek

Q: What is lazhen biftek in Lithuania?

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

Q: What is lazhen biftek called in Lithuania?

Look for netikroji išpjova—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 Lithuania, this cut is netikroji išpjova.

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 Lithuanianetikroji išpjova

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Lithuania

rare	Крваво	→	Su krauju	48–55°C
medium rare	Слабо печено	→	Vidutiniškai nekeptas	55–60°C
medium	Средно печено	→	Vidutiniškai iškeptas	60–65°C
well done	Добро печено	→	Gerai iškeptas	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 Lithuania, look for labels such as netikroji išpjova. 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.