Can krzyżowa 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".

sirloin primal · Poland

krzyżowa

Q: What is krzyżowa in Czech Republic?

krzyżowa is the Poland retail name for the top sirloin, which sits on the sirloin primal. In Czech Republic, the same cut is most often labeled květová špička.

Q: What is krzyżowa called in Czech Republic?

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

Q: What primal is krzyżowa from?

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

In Czech Republic, this cut is květová špička.

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 Czech Republickvětová špička

What is this cut →Global guide →

How to order steak doneness

Poland → Czech Republic

rare	Krwisty	→	Krvavý	48–55°C
medium rare	Średnio krwisty	→	Středně krvavý	55–60°C
medium	Średnio wysmażony	→	Středně propečený	60–65°C
well done	Dobrze wysmażony	→	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

“krzyżowa” in Poland maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Czech Republic, look for labels such as květová špička. 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.