Can yabalka 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

round primal · Bulgaria

yabalka

Q: What is yabalka in Albania?

yabalka is the Bulgaria retail name for the sirloin tip (knuckle), which sits on the round primal. In Albania, the same cut is most often labeled arra.

Q: What is yabalka called in Albania?

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

Q: What primal is yabalka from?

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

In Albania, this cut is arra.

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 Albaniaarra

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Albania

rare	Алангле	→	I gjallë	48–55°C
medium rare	Средно алангле	→	Mesatar i rrallë	55–60°C
medium	Средно изпечено	→	Mesatar	60–65°C
well done	Добре изпечено	→	I pjekur mirë	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

“yabalka” in Bulgaria maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Albania, look for labels such as arra. 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.