Can goulashbop 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

round primal · Uzbekistan

goulashbop

Q: What is goulashbop in Chile?

goulashbop is the Uzbekistan retail name for the eye of round, which sits on the round primal. In Chile, the same cut is most often labeled Pollo ganso.

Q: What is goulashbop called in Chile?

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

Q: What primal is goulashbop from?

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

In Chile, this cut is Pollo ganso.

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 ChilePollo ganso

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Chile

rare	Xomroq	→	A lo inglés	48–55°C
medium rare	Kam pishgan	→	A punto	55–60°C
medium	O'rtacha	→	Tres cuartos	60–65°C
well done	Yaxshi pishgan	→	Bien cocido	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

“goulashbop” in Uzbekistan maps to canonical eye of round (round: Small oval muscle within the outside round). In Chile, look for labels such as Pollo ganso. 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.