Can gurns 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

sirloin primal · Latvia

gurns

Q: What is gurns in Czech Republic?

gurns is the Latvia retail name for the top sirloin, which sits on the sirloin primal. In Czech Republic, the same cut is most often labeled květová špička.

Q: What is gurns called in Czech Republic?

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

Q: What primal is gurns from?

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

In Czech Republic, this cut is květová špička.

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 Czech Republickvětová špička

What is this cut →Global guide →

How to order steak doneness

Latvia → Czech Republic

rare	Ar asinīm	→	Krvavý	48–55°C
medium rare	Vidēji asiņains	→	Středně krvavý	55–60°C
medium	Vidēji izcepts	→	Středně propečený	60–65°C
well done	Pilnībā izcepts	→	Propečený	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

“gurns” in Latvia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Czech Republic, look for labels such as květová špička. 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.