Can sisetükk 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 South Africa?

In South Africa, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in South Africa?

Ask for "Two kilos of Rump for the Braai, dik gesny" when looking for sisetükk in South Africa.

sirloin primal · Estonia

sisetükk

Q: What is sisetükk in South Africa?

sisetükk is the Estonia retail name for the top sirloin, which sits on the sirloin primal. In South Africa, the same cut is most often labeled rump sa.

Q: What is sisetükk called in South Africa?

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

Q: What primal is sisetükk from?

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

In South Africa, this cut is rump sa.

Close match · Confidence 0.80

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 South Africarump sa

What is this cut →Global guide →

How to order steak doneness

Estonia → South Africa

rare	Verine	→	Rare	48–55°C
medium rare	Poolverine	→	Medium rare	55–60°C
medium	Poolküps	→	Medium	60–65°C
well done	Läbiküpsenud	→	Well done	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

“sisetükk” in Estonia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In South Africa, look for labels such as rump sa. 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.