Can Spierstuk 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

round primal · Netherlands

Spierstuk

Q: What is Spierstuk in Germany?

Spierstuk is the Netherlands retail name for the sirloin tip (knuckle), which sits on the round primal. In Germany, the same cut is most often labeled Kugel.

Q: What is Spierstuk called in Germany?

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

Q: What primal is Spierstuk from?

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

In Germany, this cut is Kugel.

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 GermanyKugel

What is this cut →Global guide →

How to order steak doneness

Netherlands → Germany

rare	Rood	→	Blutig	48–55°C
medium rare	Half doorbakken	→	Rosa	55–60°C
medium	Doorbakken	→	Halb durch	60–65°C
well done	Goed doorbakken	→	Durch / Gut durch	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

“Spierstuk” in Netherlands maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Germany, look for labels such as Kugel. 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.