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 Turkey?

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

round primal · Portugal

Rabadilha

Q: What is Rabadilha in Turkey?

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

Q: What is Rabadilha called in Turkey?

Look for yumurta—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 Turkey, this cut is yumurta.

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 Turkeyyumurta

What is this cut →Global guide →

How to order steak doneness

Portugal → Turkey

rare	Mal passado	→	Az pişmiş	48–55°C
medium rare	Mal passado/ao ponto	→	Az orta	55–60°C
medium	Ao ponto	→	Orta pişmiş	60–65°C
well done	Bem passado	→	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

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