sirloin primal · Croatia
In Peru, this cut is cadera, also sold as corazón de cuadril.
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.
| rare | Krvavo | → | Término Inglés |
| medium rare | Slabije pečeno | → | Término medio |
| medium | Srednje pečeno | → | Tres cuartos |
| well done | Jače pečeno | → | Bien cocido |
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.
“hrbat” in Croatia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Peru, look for labels such as cadera · corazón de cuadril. 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.
This information is for educational purposes only and may vary by region or butcher practices.