Can sirt 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in China?

Ask for "Xī lěng niú pái, qiè hòu yī diǎn" when looking for sirt in China.

loin primal · Uzbekistan

sirt

Q: What is sirt in China?

sirt is the Uzbekistan retail name for the striploin (strip steak), which sits on the loin primal. In China, the same cut is most often labeled xileng.

Q: What is sirt called in China?

Look for xileng—mapped to Striploin (striploin (strip steak)).

Q: What primal is sirt from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In China, this cut is xileng.

Close match · Confidence 0.85

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Chinaxileng

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → China

rare	Xomroq	→	San fen shu	48–55°C
medium rare	Kam pishgan	→	Wu fen shu	55–60°C
medium	O'rtacha	→	Qi fen shu	60–65°C
well done	Yaxshi pishgan	→	Quan shu	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

“sirt” in Uzbekistan maps to canonical striploin (loin: longissimus dorsi (short loin)). In China, look for labels such as xileng. Leaner than ribeye; the classic strip steak muscle running along the short loin.