Can kvetová špička 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 Egypt?

In Egypt, medium rare is called "Nص istiwah khafif". Rare is "Nay fe nay" and well done is "Mestewy awy".

sirloin primal · Slovakia

kvetová špička

Q: What is kvetová špička in Egypt?

kvetová špička is the Slovakia retail name for the top sirloin, which sits on the sirloin primal. In Egypt, the same cut is most often labeled wesh el-fakhda.

Q: What is kvetová špička called in Egypt?

Look for wesh el-fakhda—mapped to Top Sirloin (top sirloin).

Q: What primal is kvetová špička from?

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

In Egypt, this cut is wesh el-fakhda.

Close match · Confidence 0.85

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 Egyptwesh el-fakhda

What is this cut →Global guide →

How to order steak doneness

Slovakia → Egypt

rare	Krvavý	→	Nay fe nay	48–55°C
medium rare	Stredne krvavý	→	Nص istiwah khafif	55–60°C
medium	Stredne prepečený	→	Mestewy noss noss	60–65°C
well done	Prepečený	→	Mestewy awy	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

“kvetová špička” in Slovakia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Egypt, look for labels such as wesh el-fakhda. 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.