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 Maharashtra?

In Maharashtra, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bhuna".

sirloin primal · Hungary

fartő

Q: What is fartő in Maharashtra?

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

Q: What is fartő called in Maharashtra?

Look for top sirloin—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 Maharashtra, this cut is top sirloin.

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 Maharashtratop sirloin

What is this cut →Global guide →

How to order steak doneness

Hungary → Maharashtra

rare	Véresen	→	Rare	48–55°C
medium rare	Félig nyers	→	Medium rare	55–60°C
medium	Közepesen átsütve	→	Medium	60–65°C
well done	Jól átsütve	→	Bhuna	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 Maharashtra, look for labels such as top sirloin. 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.