Can daging rump 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

sirloin primal · Malaysia

daging rump

Q: What is daging rump in Croatia?

daging rump is the Malaysia retail name for the top sirloin, which sits on the sirloin primal. In Croatia, the same cut is most often labeled hrbat.

Q: What is daging rump called in Croatia?

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

Q: What primal is daging rump from?

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

In Croatia, this cut is hrbat.

Exact match · Confidence 0.90

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 Croatiahrbat

What is this cut →Global guide →

How to order steak doneness

Malaysia → Croatia

rare	Rare	→	Krvavo	48–55°C
medium rare	Medium rare	→	Slabije pečeno	55–60°C
medium	Medium	→	Srednje pečeno	60–65°C
well done	Masak penuh	→	Jače pečeno	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

“daging rump” in Malaysia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Croatia, look for labels such as hrbat. 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.