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 Turkey?

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

round primal · North Macedonia

lazhen biftek

Q: What is lazhen biftek in Turkey?

lazhen biftek is the North Macedonia 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 lazhen biftek called in Turkey?

Look for nu—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 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

North Macedonia → Turkey

rare	Крваво	→	Az pişmiş	48–55°C
medium rare	Слабо печено	→	Az orta	55–60°C
medium	Средно печено	→	Orta pişmiş	60–65°C
well done	Добро печено	→	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

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