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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

round primal · Russia

kostrets

Q: What is kostrets in South Korea?

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

Q: What is kostrets called in South Korea?

Look for sirloin tip—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 South Korea, this cut is sirloin tip.

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 South Koreasirloin tip

What is this cut →Global guide →

How to order steak doneness

Russia → South Korea

rare	С кровью	→	Re-eo	48–55°C
medium rare	Medium rare	→	Mi-di-eom re-eo	55–60°C
medium	Medium	→	Mi-di-eom	60–65°C
well done	Хорошо прожаренный	→	Wel-deon	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 South Korea, look for labels such as sirloin tip. 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.