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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

sirloin primal · Egypt

wesh el-fakhda

Q: What is wesh el-fakhda in Slovakia?

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

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

Look for kvetová špička—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 Slovakia, this cut is kvetová špička.

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 Slovakiakvetová špička

What is this cut →Global guide →

How to order steak doneness

Egypt → Slovakia

rare	Nay fe nay	→	Krvavý	48–55°C
medium rare	Nص istiwah khafif	→	Stredne krvavý	55–60°C
medium	Mestewy noss noss	→	Stredne prepečený	60–65°C
well done	Mestewy awy	→	Prepečený	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 Slovakia, look for labels such as kvetová špička. 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.