sirloin primal · Namibia
In Bosnia & Herzegovina, this cut is ruža.
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.
| rare | Rare | → | Krvavo |
| medium rare | Medium rare | → | Slabije pečeno |
| medium | Medium | → | Srednje pečeno |
| well done | Gaar / Well done | → | Reš pečeno |
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.
“Namibia Kapana and Biltong: The Katutura Township Flash-Grill Cube and the Fat-Attached Salt-Air Plank” in Namibia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Bosnia & Herzegovina, look for labels such as ruža. 2 other canonical interpretations may apply. 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.
bottom round roast
round primal · Roast from the outside round / bottom round
top round steak
round primal · Steak cut from the inside round / top round
This information is for educational purposes only and may vary by region or butcher practices.