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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

loin primal · Uzbekistan

sirt

Q: What is sirt in North Macedonia?

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

Q: What is sirt called in North Macedonia?

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

Q: What primal is sirt from?

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

In North Macedonia, this cut is ramstek.

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 North Macedoniaramstek

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → North Macedonia

rare	Xomroq	→	Крваво	48–55°C
medium rare	Kam pishgan	→	Слабо печено	55–60°C
medium	O'rtacha	→	Средно печено	60–65°C
well done	Yaxshi pishgan	→	Добро печено	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 North Macedonia, look for labels such as ramstek. Leaner than ribeye; the classic strip steak muscle running along the short loin.