Can bola de lomo 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is bola de lomo in Bulgaria?

Q: What is bola de lomo in Bulgaria?

bola de lomo is the Argentina retail name for the sirloin tip (knuckle), which sits on the round primal. In Bulgaria, the same cut is most often labeled yabalka.

Q: What is bola de lomo called in Bulgaria?

Look for yabalka—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is bola de lomo from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

Exact match

bola de lomo

is yabalka in Bulgaria

Ask for: yabalka

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

round primal · Front of the rear leg, between sirloin and round

In Bulgaria

yabalka

What is this cut?·Global guide

How to order steak doneness

Argentina → Bulgaria

rareJugoso→Алангле48–55°C

medium rareA punto→Средно алангле55–60°C

mediumCocido→Средно изпечено60–65°C

well doneBien cocido→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“bola de lomo” in Argentina maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Bulgaria, look for labels such as yabalka. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.