Can nuss 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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

round primal · Austria

nuss

Q: What is nuss in Kazakhstan?

nuss is the Austria retail name for the sirloin tip (knuckle), which sits on the round primal. In Kazakhstan, the same cut is most often labeled zhambas.

Q: What is nuss called in Kazakhstan?

Look for zhambas—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is nuss from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

In Kazakhstan, this cut is zhambas.

Close match · Confidence 0.80

Fig. 1 · Front of the rear leg, between sirloin and round · round primal

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

Primalround

LocationFront of the rear leg, between sirloin and round

In Kazakhstanzhambas

What is this cut →Global guide →

How to order steak doneness

Austria → Kazakhstan

rare	Blutig	→	Shala pyskhan	48–55°C
medium rare	Rosa	→	Ortasha pyskhan (az)	55–60°C
medium	Halbdurch	→	Ortasha pyskhan	60–65°C
well done	Durch	→	Ja'sy pyskhan	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

“nuss” in Austria maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Kazakhstan, look for labels such as zhambas. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.