Can Rabadilha 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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

round primal · Portugal

Rabadilha

Q: What is Rabadilha in Latvia?

Rabadilha is the Portugal retail name for the sirloin tip (knuckle), which sits on the round primal. In Latvia, the same cut is most often labeled rieksts.

Q: What is Rabadilha called in Latvia?

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

Q: What primal is Rabadilha from?

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

In Latvia, this cut is rieksts.

Close match · Confidence 0.75

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 Latviarieksts

What is this cut →Global guide →

How to order steak doneness

Portugal → Latvia

rare	Mal passado	→	Ar asinīm	48–55°C
medium rare	Mal passado/ao ponto	→	Vidēji asiņains	55–60°C
medium	Ao ponto	→	Vidēji izcepts	60–65°C
well done	Bem passado	→	Pilnībā izcepts	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

“Rabadilha” in Portugal maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Latvia, look for labels such as rieksts. 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.