Can sukuti 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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

round primal · Sikkim

sukuti

Q: What is sukuti in Japan?

sukuti is the Sikkim retail name for the bottom round roast, which sits on the round primal. In Japan, the same cut is most often labeled bottom round roast.

Q: What is sukuti called in Japan?

Look for bottom round roast—mapped to Bottom Round Roast (bottom round roast).

Q: What primal is sukuti from?

Bottom Round Roast is on the round primal (Roast from the outside round / bottom round).

In Japan, this cut is bottom round roast.

Close match · Confidence 0.75

Fig. 1 · Roast from the outside round / bottom round · round primal

About this cut

A lean, economical roast from the outer thigh. The classic American pot roast cut — braised low and slow with vegetables. Also used for deli roast beef when oven-roasted and sliced paper-thin. Tougher than inside round but more affordable.

Primalround

LocationRoast from the outside round / bottom round

In Japanbottom round roast

What is this cut →Global guide →

How to order steak doneness

Sikkim → Japan

rare	Rare	→	Rea	48–55°C
medium rare	Medium rare	→	Midiamu rea	55–60°C
medium	Medium	→	Midiamu	60–65°C
well done	Ramro paaka	→	Uerudan	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

“sukuti” in Sikkim maps to canonical bottom round roast (round: Roast from the outside round / bottom round). In Japan, look for labels such as bottom round roast. A lean, economical roast from the outer thigh. The classic American pot roast cut — braised low and slow with vegetables. Also used for deli roast beef when oven-roasted and sliced paper-thin. Tougher than inside round but more affordable.