Can ruzha 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

sirloin primal · North Macedonia

ruzha

Q: What is ruzha in Belarus?

ruzha is the North Macedonia retail name for the top sirloin, which sits on the sirloin primal. In Belarus, the same cut is most often labeled kastrets.

Q: What is ruzha called in Belarus?

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

Q: What primal is ruzha from?

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

In Belarus, this cut is kastrets.

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 Belaruskastrets

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Belarus

rare	Крваво	→	Z kryvyoy	48–55°C
medium rare	Слабо печено	→	Medium rare	55–60°C
medium	Средно печено	→	Syarednyay prazharki	60–65°C
well done	Добро печено	→	Dobra prazhanae	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

“ruzha” in North Macedonia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Belarus, look for labels such as kastrets. 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.