Can hrbat 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

sirloin primal · Croatia

hrbat

Q: What is hrbat in North Macedonia?

hrbat is the Croatia retail name for the top sirloin, which sits on the sirloin primal. In North Macedonia, the same cut is most often labeled ruzha.

Q: What is hrbat called in North Macedonia?

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

Q: What primal is hrbat from?

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

In North Macedonia, this cut is ruzha.

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 North Macedoniaruzha

What is this cut →Global guide →

How to order steak doneness

Croatia → North Macedonia

rare	Krvavo	→	Крваво	48–55°C
medium rare	Slabije pečeno	→	Слабо печено	55–60°C
medium	Srednje pečeno	→	Средно печено	60–65°C
well done	Jače pečeno	→	Добро печено	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

“hrbat” in Croatia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In North Macedonia, look for labels such as ruzha. 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.