Can ořech 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

round primal · Czech Republic

ořech

Q: What is ořech in Uzbekistan?

ořech is the Czech Republic retail name for the sirloin tip (knuckle), which sits on the round primal. In Uzbekistan, the same cut is most often labeled yongoqcha.

Q: What is ořech called in Uzbekistan?

Look for yongoqcha—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is ořech from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

In Uzbekistan, this cut is yongoqcha.

Close match · Confidence 0.80

Fig. 1 · Front of the rear leg, between sirloin and round · round primal

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.

Primalround

LocationFront of the rear leg, between sirloin and round

In Uzbekistanyongoqcha

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Uzbekistan

rare	Krvavý	→	Xomroq	48–55°C
medium rare	Středně krvavý	→	Kam pishgan	55–60°C
medium	Středně propečený	→	O'rtacha	60–65°C
well done	Propečený	→	Yaxshi pishgan	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

“ořech” in Czech Republic maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Uzbekistan, look for labels such as yongoqcha. 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.