Can zhambas 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

round primal · Kazakhstan

zhambas

Q: What is zhambas in Portugal?

zhambas is the Kazakhstan retail name for the sirloin tip (knuckle), which sits on the round primal. In Portugal, the same cut is most often labeled Rabadilha.

Q: What is zhambas called in Portugal?

Look for Rabadilha—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is zhambas from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

In Portugal, this cut is Rabadilha.

Close match · Confidence 0.75

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 PortugalRabadilha

What is this cut →Global guide →

How to order steak doneness

Kazakhstan → Portugal

rare	Shala pyskhan	→	Mal passado	48–55°C
medium rare	Ortasha pyskhan (az)	→	Mal passado/ao ponto	55–60°C
medium	Ortasha pyskhan	→	Ao ponto	60–65°C
well done	Ja'sy pyskhan	→	Bem passado	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

“zhambas” in Kazakhstan maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Portugal, look for labels such as Rabadilha. 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.