What is biltong-vleis in Chad?

biltong-vleis is the Namibia retail name for the top sirloin, which sits on the sirloin primal. In Chad, the same cut is most often labeled top sirloin.

Can biltong-vleis mean more than one cut?

This name may also align with Bottom Round Roast, Top Round Steak in this dataset—see alternatives below.

How do you order steak doneness in Chad?

In Chad, medium rare is called "Niy shwayya". Rare is "Niy" and well done is "Mistawi tamam".

sirloin primal · Namibia

biltong-vleis

Q: What is biltong-vleis called in Chad?

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

Q: What primal is biltong-vleis from?

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

In Chad, this cut is top sirloin.

Cultural equivalent · 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 Chadtop sirloin

What is this cut →Global guide →

How to order steak doneness

Namibia → Chad

rare	Rare	→	Niy	48–55°C
medium rare	Medium rare	→	Niy shwayya	55–60°C
medium	Medium	→	Bayn bayn	60–65°C
well done	Gaar / Well done	→	Mistawi tamam	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

“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 Chad, look for labels such as top sirloin. 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.