Can vidinė kumpio dalis 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 vidinė kumpio dalis in Slovakia?

Q: What is vidinė kumpio dalis in Slovakia?

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

Q: What is vidinė kumpio dalis called in Slovakia?

Look for vrchný šál—mapped to Inside Round (top round (inside round)).

Q: What primal is vidinė kumpio dalis from?

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

Close match

vidine kumpio dalis

is very similar to vrchný šál in Slovakia

Ask for: vrchný šál

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 Slovakia

vrchný šál

What is this cut?·Global guide

How to order steak doneness

Lithuania → Slovakia

rareSu krauju→Krvavý48–55°C

medium rareVidutiniškai nekeptas→Stredne krvavý55–60°C

mediumVidutiniškai iškeptas→Stredne prepečený60–65°C

well doneGerai iškeptas→Prepečený70–100°C

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

Detailed explanation

“vidinė kumpio dalis” in Lithuania maps to canonical inside round (round: Inner thigh of the hindquarter). In Slovakia, look for labels such as vrchný šál. 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.