Can Laartunge 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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What is Laartunge in Slovakia?

Q: What is Laartunge in Slovakia?

Laartunge is the Denmark retail name for the eye of round, which sits on the round primal. In Slovakia, the same cut is most often labeled falošná sviečkovica.

Q: What is Laartunge called in Slovakia?

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

Q: What primal is Laartunge from?

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

Close match

laartunge

is very similar to falošná sviečkovica in Slovakia

Ask for: falošná sviečkovica

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 Slovakia

falošná sviečkovica

What is this cut?·Global guide

How to order steak doneness

Denmark → Slovakia

rareRød→Krvavý48–55°C

medium rareMedium→Stredne krvavý55–60°C

mediumMedium tilberedt→Stredne prepečený60–65°C

well doneGennemstegt→Prepečený70–100°C

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

Detailed explanation

“Laartunge” in Denmark maps to canonical eye of round (round: Small oval muscle within the outside round). In Slovakia, look for labels such as falošná sviečkovica. 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

vrchný šál (round)spodný šál (round)

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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.