Can Kogelbiefstuk 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

sirloin primal · Netherlands

Kogelbiefstuk

Q: What is Kogelbiefstuk in Turkey?

Kogelbiefstuk is the Netherlands retail name for the top sirloin, which sits on the sirloin primal. In Turkey, the same cut is most often labeled sokum.

Q: What is Kogelbiefstuk called in Turkey?

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

Q: What primal is Kogelbiefstuk from?

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

In Turkey, this cut is sokum.

Close match · Confidence 0.85

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 Turkeysokum

What is this cut →Global guide →

How to order steak doneness

Netherlands → Turkey

rare	Rood	→	Az pişmiş	48–55°C
medium rare	Half doorbakken	→	Az orta	55–60°C
medium	Doorbakken	→	Orta pişmiş	60–65°C
well done	Goed doorbakken	→	Çok pişmiş	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

“Kogelbiefstuk” in Netherlands maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Turkey, look for labels such as sokum. 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.