Can wesh el-fakhda 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

sirloin primal · Egypt

wesh el-fakhda

Q: What is wesh el-fakhda in Germany?

wesh el-fakhda is the Egypt retail name for the top sirloin, which sits on the sirloin primal. In Germany, the same cut is most often labeled Hüfte.

Q: What is wesh el-fakhda called in Germany?

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

Q: What primal is wesh el-fakhda from?

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

In Germany, this cut is Hüfte.

Close match · Confidence 0.85

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 GermanyHüfte

What is this cut →Global guide →

How to order steak doneness

Egypt → Germany

rare	Nay fe nay	→	Blutig	48–55°C
medium rare	Nص istiwah khafif	→	Rosa	55–60°C
medium	Mestewy noss noss	→	Halb durch	60–65°C
well done	Mestewy awy	→	Durch / Gut durch	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

“wesh el-fakhda” in Egypt maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Germany, look for labels such as Hüfte. 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.