Can koulata 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

sirloin primal · Greece

koulata

Q: What is koulata in China?

koulata is the Greece retail name for the top sirloin, which sits on the sirloin primal. In China, the same cut is most often labeled shang nao.

Q: What is koulata called in China?

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

Q: What primal is koulata from?

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

In China, this cut is shang nao.

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 Chinashang nao

What is this cut →Global guide →

How to order steak doneness

Greece → China

rare	Ανίσπαστο	→	San fen shu	48–55°C
medium rare	Μισοψημένο	→	Wu fen shu	55–60°C
medium	Μέτριο	→	Qi fen shu	60–65°C
well done	Καλοψημένο	→	Quan shu	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

“koulata” in Greece maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In China, look for labels such as shang nao. 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.