Can orev 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

round primal · North Macedonia

orev

Q: What is orev in Czech Republic?

orev is the North Macedonia retail name for the sirloin tip (knuckle), which sits on the round primal. In Czech Republic, the same cut is most often labeled ořech.

Q: What is orev called in Czech Republic?

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

Q: What primal is orev from?

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

In Czech Republic, this cut is ořech.

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 Czech Republicořech

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Czech Republic

rare	Крваво	→	Krvavý	48–55°C
medium rare	Слабо печено	→	Středně krvavý	55–60°C
medium	Средно печено	→	Středně propečený	60–65°C
well done	Добро печено	→	Propečený	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

“orev” in North Macedonia maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Czech Republic, look for labels such as ořech. 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.