sirloin primal · Germany
In Zimbabwe, this cut is chidya, also sold as braai pack.
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.
| rare | Blutig | → | Rare |
| medium rare | Rosa | → | Medium rare |
| medium | Halb durch | → | Medium |
| well done | Durch / Gut durch | → | Yakabikwa zvakanaka / Well done |
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.
“Hüfte” in Germany maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Zimbabwe, look for labels such as chidya · braai pack. 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.
This information is for educational purposes only and may vary by region or butcher practices.