Can vrchný šál 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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

round primal · Slovakia

vrchný šál

Q: What is vrchný šál in Kazakhstan?

vrchný šál is the Slovakia retail name for the top round (inside round), which sits on the round primal. In Kazakhstan, the same cut is most often labeled san eti ishki.

Q: What is vrchný šál called in Kazakhstan?

Look for san eti ishki—mapped to Inside Round (top round (inside round)).

Q: What primal is vrchný šál from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

In Kazakhstan, this cut is san eti ishki.

Close match · Confidence 0.80

Fig. 1 · Inner thigh of the hindquarter · round primal

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

Primalround

LocationInner thigh of the hindquarter

In Kazakhstansan eti ishki

What is this cut →Global guide →

How to order steak doneness

Slovakia → Kazakhstan

rare	Krvavý	→	Shala pyskhan	48–55°C
medium rare	Stredne krvavý	→	Ortasha pyskhan (az)	55–60°C
medium	Stredne prepečený	→	Ortasha pyskhan	60–65°C
well done	Prepečený	→	Ja'sy pyskhan	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

“vrchný šál” in Slovakia maps to canonical inside round (round: Inner thigh of the hindquarter). In Kazakhstan, look for labels such as san eti ishki. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.