Can yongoqcha 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 Venezuela?

In Venezuela, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

round primal · Uzbekistan

yongoqcha

Q: What is yongoqcha in Venezuela?

yongoqcha is the Uzbekistan retail name for the sirloin tip (knuckle), which sits on the round primal. In Venezuela, the same cut is most often labeled sirloin tip.

Q: What is yongoqcha called in Venezuela?

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

Q: What primal is yongoqcha from?

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

In Venezuela, this cut is sirloin tip.

Close match · Confidence 0.80

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 Venezuelasirloin tip

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Venezuela

rare	Xomroq	→	Rojo	48–55°C
medium rare	Kam pishgan	→	Término medio	55–60°C
medium	O'rtacha	→	Tres cuartos	60–65°C
well done	Yaxshi pishgan	→	Bien cocida	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

“yongoqcha” in Uzbekistan maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Venezuela, look for labels such as sirloin tip. 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.