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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

sirloin primal · Switzerland

hüfte

Q: What is hüfte in Greece?

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

Q: What is hüfte called in Greece?

Look for koulata—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 Greece, this cut is koulata.

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 Greecekoulata

What is this cut →Global guide →

How to order steak doneness

Switzerland → Greece

rare	Bleu	→	Ανίσπαστο	48–55°C
medium rare	Saignant	→	Μισοψημένο	55–60°C
medium	À point	→	Μέτριο	60–65°C
well done	Bien cuit	→	Καλοψημένο	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 Greece, look for labels such as koulata. 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.