Can hüfte 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

sirloin primal · Switzerland

hüfte

Q: What is hüfte in Austria?

hüfte is the Switzerland retail name for the top sirloin, which sits on the sirloin primal. In Austria, the same cut is most often labeled hüferscherzl.

Q: What is hüfte called in Austria?

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

Q: What primal is hüfte from?

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

In Austria, this cut is hüferscherzl.

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 Austriahüferscherzl

What is this cut →Global guide →

How to order steak doneness

Switzerland → Austria

rare	Bleu	→	Blutig	48–55°C
medium rare	Saignant	→	Rosa	55–60°C
medium	À point	→	Halbdurch	60–65°C
well done	Bien cuit	→	Durch	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

“hüfte” in Switzerland maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Austria, look for labels such as hüferscherzl. 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.