Can vrchní šál 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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What is vrchní šál in Lithuania?

Q: What is vrchní šál in Lithuania?

vrchní šál is the Czech Republic retail name for the top round (inside round), which sits on the round primal. In Lithuania, the same cut is most often labeled vidinė kumpio dalis.

Q: What is vrchní šál called in Lithuania?

Look for vidinė kumpio dalis—mapped to Inside Round (top round (inside round)).

Q: What primal is vrchní šál from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

Close match

vrchni sal

is very similar to vidinė kumpio dalis in Lithuania

Ask for: vidinė kumpio dalis

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

round primal · Inner thigh of the hindquarter

In Lithuania

vidinė kumpio dalis

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Lithuania

rareKrvavý→Su krauju48–55°C

medium rareStředně krvavý→Vidutiniškai nekeptas55–60°C

mediumStředně propečený→Vidutiniškai iškeptas60–65°C

well donePropečený→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

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

Detailed explanation

“vrchní šál” in Czech Republic maps to canonical inside round (round: Inner thigh of the hindquarter). In Lithuania, look for labels such as vidinė kumpio dalis. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

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Other countries & routes

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

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