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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

round primal · Ethiopia

kofia

Q: What is kofia in Ukraine?

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

Q: What is kofia called in Ukraine?

Look for kostrets—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 Ukraine, this cut is kostrets.

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 Ukrainekostrets

What is this cut →Global guide →

How to order steak doneness

Ethiopia → Ukraine

rare	Tere	→	З кров'ю	48–55°C
medium rare	Tibs leb-leb	→	Medium rare	55–60°C
medium	Yetebese	→	Medium	60–65°C
well done	Yetebese kibrit	→	Добре просмажений	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 Ukraine, look for labels such as kostrets. 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.