Can falošná sviečkovica mean more than one cut?

This name may also align with Petite Tender in this dataset—see alternatives below.

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 falošná sviečkovica in Lithuania.

round primal · Slovakia

falošná sviečkovica

Q: What is falošná sviečkovica in Lithuania?

falošná sviečkovica is the Slovakia 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 falošná sviečkovica called in Lithuania?

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

Q: What primal is falošná sviečkovica 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 0.75

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

Slovakia → Lithuania

rare	Krvavý	→	Su krauju	48–55°C
medium rare	Stredne krvavý	→	Vidutiniškai nekeptas	55–60°C
medium	Stredne prepečený	→	Vidutiniškai iškeptas	60–65°C
well done	Prepečený	→	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

“Falošná sviečkovica” in Slovakia maps to canonical eye of round (round: Small oval muscle within the outside round). In Lithuania, look for labels such as netikroji išpjova. 1 other canonical interpretation may apply. 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.