Can shola 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

sirloin primal · Bulgaria

shola

Q: What is shola in Switzerland?

shola is the Bulgaria retail name for the top sirloin, which sits on the sirloin primal. In Switzerland, the same cut is most often labeled hüfte.

Q: What is shola called in Switzerland?

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

Q: What primal is shola from?

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

In Switzerland, this cut is hüfte.

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 Switzerlandhüfte

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Switzerland

rare	Алангле	→	Bleu	48–55°C
medium rare	Средно алангле	→	Saignant	55–60°C
medium	Средно изпечено	→	À point	60–65°C
well done	Добре изпечено	→	Bien cuit	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

“shola” in Bulgaria maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Switzerland, look for labels such as hüfte. 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.