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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

round primal · Hungary

dió

Q: What is dió in Latvia?

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

Q: What is dió called in Latvia?

Look for rieksts—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 Latvia, this cut is rieksts.

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 Latviarieksts

What is this cut →Global guide →

How to order steak doneness

Hungary → Latvia

rare	Véresen	→	Ar asinīm	48–55°C
medium rare	Félig nyers	→	Vidēji asiņains	55–60°C
medium	Közepesen átsütve	→	Vidēji izcepts	60–65°C
well done	Jól átsütve	→	Pilnībā izcepts	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 Latvia, look for labels such as rieksts. 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.