Can dió 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".

round primal · Hungary

dió

Q: What is dió in China?

dió is the Hungary retail name for the sirloin tip (knuckle), which sits on the round primal. In China, the same cut is most often labeled sirloin tip.

Q: What is dió called in China?

Look for sirloin tip—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is dió from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

In China, this cut is sirloin tip.

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 Chinasirloin tip

What is this cut →Global guide →

How to order steak doneness

Hungary → China

rare	Véresen	→	San fen shu	48–55°C
medium rare	Félig nyers	→	Wu fen shu	55–60°C
medium	Közepesen átsütve	→	Qi fen shu	60–65°C
well done	Jól átsütve	→	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

“dió” in Hungary maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In China, look for labels such as sirloin tip. 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.