Can fartő 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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

sirloin primal · Hungary

fartő

Q: What is fartő in Kazakhstan?

fartő is the Hungary retail name for the top sirloin, which sits on the sirloin primal. In Kazakhstan, the same cut is most often labeled beldeme.

Q: What is fartő called in Kazakhstan?

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

Q: What primal is fartő from?

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

In Kazakhstan, this cut is beldeme.

Close match · Confidence 0.85

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 Kazakhstanbeldeme

What is this cut →Global guide →

How to order steak doneness

Hungary → Kazakhstan

rare	Véresen	→	Shala pyskhan	48–55°C
medium rare	Félig nyers	→	Ortasha pyskhan (az)	55–60°C
medium	Közepesen átsütve	→	Ortasha pyskhan	60–65°C
well done	Jól átsütve	→	Ja'sy pyskhan	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

“fartő” in Hungary maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Kazakhstan, look for labels such as beldeme. 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.