Can Scamone 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

sirloin primal · Italy

Scamone

Q: What is Scamone in Hungary?

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

Q: What is Scamone called in Hungary?

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

Q: What primal is Scamone from?

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

In Hungary, this cut is fartő.

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 Hungaryfartő

What is this cut →Global guide →

How to order steak doneness

Italy → Hungary

rare	Al sangue	→	Véresen	48–55°C
medium rare	Cottura media	→	Félig nyers	55–60°C
medium	Al punto	→	Közepesen átsütve	60–65°C
well done	Ben cotto	→	Jól átsütve	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

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