Can falshyvaya vyrazka 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 Bulgaria?

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

What is falshyvaya vyrazka in Bulgaria?

Q: What is falshyvaya vyrazka in Bulgaria?

falshyvaya vyrazka is the Belarus retail name for the eye of round, which sits on the round primal. In Bulgaria, the same cut is most often labeled talpichka.

Q: What is falshyvaya vyrazka called in Bulgaria?

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

Q: What primal is falshyvaya vyrazka from?

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

Close match

is very similar to talpichka in Bulgaria

Ask for: talpichka

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.

round primal · Small oval muscle within the outside round

In Bulgaria

talpichka

What is this cut?·Global guide

How to order steak doneness

Belarus → Bulgaria

rareZ kryvyoy→Алангле48–55°C

medium rareMedium rare→Средно алангле55–60°C

mediumSyarednyay prazharki→Средно изпечено60–65°C

well doneDobra prazhanae→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

“Фальшывая выразка” in Belarus maps to canonical eye of round (round: Small oval muscle within the outside round). In Bulgaria, look for labels such as talpichka. 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.

Keep exploring

Alternatives (Belarus → Bulgaria)

petite tender

70% · Multiple interpretations

Region: Bulgaria

Canonical: petite tender

Sometimes chuck tender

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.