Can ruža 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 Egypt?

In Egypt, medium rare is called "Nص istiwah khafif". Rare is "Nay fe nay" and well done is "Mestewy awy".

sirloin primal · Montenegro

ruža

Q: What is ruža in Egypt?

ruža is the Montenegro retail name for the top sirloin, which sits on the sirloin primal. In Egypt, the same cut is most often labeled wesh el-fakhda.

Q: What is ruža called in Egypt?

Look for wesh el-fakhda—mapped to Top Sirloin (top sirloin).

Q: What primal is ruža from?

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

In Egypt, this cut is wesh el-fakhda.

Close match · Confidence 0.80

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 Egyptwesh el-fakhda

What is this cut →Global guide →

How to order steak doneness

Montenegro → Egypt

rare	Krvavo	→	Nay fe nay	48–55°C
medium rare	Slabije pečeno	→	Nص istiwah khafif	55–60°C
medium	Srednje pečeno	→	Mestewy noss noss	60–65°C
well done	Dobro pečeno	→	Mestewy awy	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

“ruža” in Montenegro maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Egypt, look for labels such as wesh el-fakhda. 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.