Can paahtopaisti mean more than one cut?

This name may also align with Inside Round in this dataset—see alternatives below.

How do you order steak doneness in Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

sirloin primal · Finland

paahtopaisti

Q: What is paahtopaisti in Turkey?

paahtopaisti is the Finland retail name for the top sirloin, which sits on the sirloin primal. In Turkey, the same cut is most often labeled sokum.

Q: What is paahtopaisti called in Turkey?

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

Q: What primal is paahtopaisti from?

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

In Turkey, this cut is sokum.

Cultural equivalent · Confidence 0.65

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Turkeysokum

What is this cut →Global guide →

How to order steak doneness

Finland → Turkey

rare	Raaka	→	Az pişmiş	48–55°C
medium rare	Medium rare	→	Az orta	55–60°C
medium	Medium	→	Orta pişmiş	60–65°C
well done	Kypsä	→	Çok pişmiş	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

“Paahtopaisti” in Finland maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Turkey, look for labels such as sokum. 1 other canonical interpretation may apply. 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.