Can bola 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

round primal · Mexico

bola

Q: What is bola in Russia?

bola is the Mexico retail name for the sirloin tip (knuckle), which sits on the round primal. In Russia, the same cut is most often labeled kostrets.

Q: What is bola called in Russia?

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

Q: What primal is bola from?

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

In Russia, this cut is kostrets.

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 Russiakostrets

What is this cut →Global guide →

How to order steak doneness

Mexico → Russia

rare	Rojo	→	С кровью	48–55°C
medium rare	Término medio	→	Medium rare	55–60°C
medium	Tres cuartos	→	Medium	60–65°C
well done	Bien cocido	→	Хорошо прожаренный	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

“bola” in Mexico maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Russia, look for labels such as kostrets. 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.