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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

round primal · Hungary

dió

Q: What is dió in Netherlands?

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

Q: What is dió called in Netherlands?

Look for Spierstuk—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 Netherlands, this cut is Spierstuk.

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 NetherlandsSpierstuk

What is this cut →Global guide →

How to order steak doneness

Hungary → Netherlands

rare	Véresen	→	Rood	48–55°C
medium rare	Félig nyers	→	Half doorbakken	55–60°C
medium	Közepesen átsütve	→	Doorbakken	60–65°C
well done	Jól átsütve	→	Goed doorbakken	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 Netherlands, look for labels such as Spierstuk. 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.