Can oguzok 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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

sirloin primal · Russia

oguzok

Q: What is oguzok in Slovenia?

oguzok is the Russia retail name for the top sirloin, which sits on the sirloin primal. In Slovenia, the same cut is most often labeled križ.

Q: What is oguzok called in Slovenia?

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

Q: What primal is oguzok from?

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

In Slovenia, this cut is križ.

Close match · Confidence 0.75

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 Sloveniakriž

What is this cut →Global guide →

How to order steak doneness

Russia → Slovenia

rare	С кровью	→	Krvavo	48–55°C
medium rare	Medium rare	→	Srednje surovo	55–60°C
medium	Medium	→	Srednje pečeno	60–65°C
well done	Хорошо прожаренный	→	Prepečeno	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

“oguzok” in Russia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Slovenia, look for labels such as križ. 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.