Can kostrets 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

round primal · Russia

kostrets

Q: What is kostrets in North Macedonia?

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

Q: What is kostrets called in North Macedonia?

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

Q: What primal is kostrets from?

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

In North Macedonia, this cut is orev.

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 North Macedoniaorev

What is this cut →Global guide →

How to order steak doneness

Russia → North Macedonia

rare	С кровью	→	Крваво	48–55°C
medium rare	Medium rare	→	Слабо печено	55–60°C
medium	Medium	→	Средно печено	60–65°C
well done	Хорошо прожаренный	→	Добро печено	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

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