round primal · Sweden
In Ethiopia, this cut is kofia, also sold as gored gored cut.
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.
| rare | Blodig | → | Tere |
| medium rare | Medium rare | → | Tibs leb-leb |
| medium | Medium | → | Yetebese |
| well done | Välstekt | → | Yetebese kibrit |
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.
“Fransyska” in Sweden maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Ethiopia, look for labels such as kofia · gored gored 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.
This information is for educational purposes only and may vary by region or butcher practices.