Can rrethi i kofshës 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 Ireland?

In Ireland, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

sirloin primal · Albania

rrethi i kofshës

Q: What is rrethi i kofshës in Ireland?

rrethi i kofshës is the Albania retail name for the top sirloin, which sits on the sirloin primal. In Ireland, the same cut is most often labeled rump steak.

Q: What is rrethi i kofshës called in Ireland?

Look for rump steak—mapped to Top Sirloin (top sirloin).

Q: What primal is rrethi i kofshës from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

In Ireland, this cut is rump steak.

Close match · Confidence 0.80

Fig. 1 · Upper hip, above the sirloin cap (coulotte) and behind the short loin · sirloin primal

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Primalsirloin

LocationUpper hip, above the sirloin cap (coulotte) and behind the short loin

In Irelandrump steak

What is this cut →Global guide →

How to order steak doneness

Albania → Ireland

rare	I gjallë	→	Rare	48–55°C
medium rare	Mesatar i rrallë	→	Medium rare	55–60°C
medium	Mesatar	→	Medium	60–65°C
well done	I pjekur mirë	→	Well done	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“rrethi i kofshës” in Albania maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Ireland, look for labels such as rump steak. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.