Can arekh 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

round primal · Belarus

arekh

Q: What is arekh in China?

arekh is the Belarus retail name for the sirloin tip (knuckle), which sits on the round primal. In China, the same cut is most often labeled sirloin tip.

Q: What is arekh called in China?

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

Q: What primal is arekh from?

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

In China, this cut is sirloin tip.

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 Chinasirloin tip

What is this cut →Global guide →

How to order steak doneness

Belarus → China

rare	Z kryvyoy	→	San fen shu	48–55°C
medium rare	Medium rare	→	Wu fen shu	55–60°C
medium	Syarednyay prazharki	→	Qi fen shu	60–65°C
well done	Dobra prazhanae	→	Quan shu	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

“arekh” in Belarus maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In China, look for labels such as sirloin tip. 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.