Can nu 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What is nu in Uzbekistan?

Q: What is nu in Uzbekistan?

nu is the Turkey retail name for the eye of round, which sits on the round primal. In Uzbekistan, the same cut is most often labeled goulashbop.

Q: What is nu called in Uzbekistan?

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

Q: What primal is nu from?

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

Cultural equivalent

nu

has no direct equivalent in Uzbekistan. Closest: goulashbop

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 Uzbekistan

goulashbop

What is this cut?·Global guide

How to order steak doneness

Turkey → Uzbekistan

rareAz pişmiş→Xomroq48–55°C

medium rareAz orta→Kam pishgan55–60°C

mediumOrta pişmiş→O'rtacha60–65°C

well doneÇok pişmiş→Yaxshi pishgan70–100°C

Uzbek cuisine is built on well-cooked, tender meats. Xomroq (rare) is almost never eaten by locals; Yaxshi pishgan (well done) is the default.

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

Detailed explanation

“Nu” in Turkey maps to canonical eye of round (round: Small oval muscle within the outside round). In Uzbekistan, look for labels such as goulashbop. 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

son ichki (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.