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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

sirloin primal · Greece

koulata

Q: What is koulata in Italy?

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

Q: What is koulata called in Italy?

Look for Scamone—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 Italy, this cut is Scamone.

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 ItalyScamone

What is this cut →Global guide →

How to order steak doneness

Greece → Italy

rare	Ανίσπαστο	→	Al sangue	48–55°C
medium rare	Μισοψημένο	→	Cottura media	55–60°C
medium	Μέτριο	→	Al punto	60–65°C
well done	Καλοψημένο	→	Ben cotto	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 Italy, look for labels such as Scamone. 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.