round primal · Croatia
In United States, this cut is Sirloin tip, also sold as Knuckle.
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.
| rare | Krvavo | → | Rare |
| medium rare | Slabije pečeno | → | Medium rare |
| medium | Srednje pečeno | → | Medium |
| well done | Jače pečeno | → | Well done |
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.
“orah” in Croatia maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In United States, look for labels such as Sirloin tip · Knuckle. 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.
This information is for educational purposes only and may vary by region or butcher practices.