Can bolován 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 Ecuador?

In Ecuador, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocida".

What should I ask for at a butcher in Ecuador?

Ask for "Mano de piedra, solo para estofado" when looking for bolován in Ecuador.

What is bolován in Ecuador?

Q: What is bolován in Ecuador?

bolován is the Costa Rica retail name for the eye of round, which sits on the round primal. In Ecuador, the same cut is most often labeled salón.

Q: What is bolován called in Ecuador?

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

Q: What primal is bolován from?

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

Close match

bolovan

is very similar to salón in Ecuador

Ask for: salón

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 Ecuador

salón

Say this at the butcher

“Mano de piedra, solo para estofado”

'Eye of round, only for braising' — confirms to butcher you know the trap

What is this cut?·Global guide

How to order steak doneness

Costa Rica → Ecuador

rareRojo→Término Inglés48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocida70–100°C

Ecuador also splits regionally: the coastal Guayaquil steak culture is closer to international standards (Término Medio); the Sierra (Quito) tradition leans Well Done for home cooking, especially for Bistec Encebollado.

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

Detailed explanation

“bolován” in Costa Rica maps to canonical eye of round (round: Small oval muscle within the outside round). In Ecuador, look for labels such as salón. 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

Related cuts

tapa ec (round)outside round (round)

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.