Can shang nao 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

sirloin primal · China

shang nao

Q: What is shang nao in Estonia?

shang nao is the China retail name for the top sirloin, which sits on the sirloin primal. In Estonia, the same cut is most often labeled sisetükk.

Q: What is shang nao called in Estonia?

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

Q: What primal is shang nao from?

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

In Estonia, this cut is sisetükk.

Close match · Confidence 0.75

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 Estoniasisetükk

What is this cut →Global guide →

How to order steak doneness

China → Estonia

rare	San fen shu	→	Verine	48–55°C
medium rare	Wu fen shu	→	Poolverine	55–60°C
medium	Qi fen shu	→	Poolküps	60–65°C
well done	Quan shu	→	Läbiküpsenud	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

“shang nao” in China maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Estonia, look for labels such as sisetükk. 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.