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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

round primal · Bulgaria

yabalka

Q: What is yabalka in Brazil?

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

Q: What is yabalka called in Brazil?

Look for Patinho—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 Brazil, this cut is Patinho.

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 BrazilPatinho

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Brazil

rare	Алангле	→	Mal passada	48–55°C
medium rare	Средно алангле	→	Ao ponto para mal	55–60°C
medium	Средно изпечено	→	Ao ponto	60–65°C
well done	Добре изпечено	→	Bem passada	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 Brazil, look for labels such as Patinho. 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.