Can yumurta 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

round primal · Turkey

yumurta

Q: What is yumurta in Bulgaria?

yumurta is the Turkey retail name for the sirloin tip (knuckle), which sits on the round primal. In Bulgaria, the same cut is most often labeled yabalka.

Q: What is yumurta called in Bulgaria?

Look for yabalka—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is yumurta from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

In Bulgaria, this cut is yabalka.

Close match · Confidence 0.75

Fig. 1 · Front of the rear leg, between sirloin and round · round primal

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.

Primalround

LocationFront of the rear leg, between sirloin and round

In Bulgariayabalka

What is this cut →Global guide →

How to order steak doneness

Turkey → Bulgaria

rare	Az pişmiş	→	Алангле	48–55°C
medium rare	Az orta	→	Средно алангле	55–60°C
medium	Orta pişmiş	→	Средно изпечено	60–65°C
well done	Çok pişmiş	→	Добре изпечено	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

“yumurta” in Turkey maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Bulgaria, look for labels such as yabalka. 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.