Can koot tagumine 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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

round primal · Estonia

koot tagumine

Q: What is koot tagumine in Morocco?

koot tagumine is the Estonia retail name for the sirloin tip (knuckle), which sits on the round primal. In Morocco, the same cut is most often labeled sirloin tip.

Q: What is koot tagumine called in Morocco?

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

Q: What primal is koot tagumine from?

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

In Morocco, this cut is sirloin tip.

Close match · Confidence 0.75

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 Moroccosirloin tip

What is this cut →Global guide →

How to order steak doneness

Estonia → Morocco

rare	Verine	→	Saigant	48–55°C
medium rare	Poolverine	→	Saignant	55–60°C
medium	Poolküps	→	Moyennement	60–65°C
well done	Läbiküpsenud	→	Tayeb Bezzaf	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

“koot tagumine” in Estonia maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Morocco, look for labels such as sirloin tip. 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.