Can kofia 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

round primal · Ethiopia

kofia

Q: What is kofia in Belarus?

kofia is the Ethiopia retail name for the sirloin tip (knuckle), which sits on the round primal. In Belarus, the same cut is most often labeled arekh.

Q: What is kofia called in Belarus?

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

Q: What primal is kofia from?

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

In Belarus, this cut is arekh.

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 Belarusarekh

What is this cut →Global guide →

How to order steak doneness

Ethiopia → Belarus

rare	Tere	→	Z kryvyoy	48–55°C
medium rare	Tibs leb-leb	→	Medium rare	55–60°C
medium	Yetebese	→	Syarednyay prazharki	60–65°C
well done	Yetebese kibrit	→	Dobra prazhanae	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

“kofia” in Ethiopia maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Belarus, look for labels such as arekh. 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.