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 Vietnam?

In Vietnam, medium rare is called "Tái vừa". Rare is "Tái" and well done is "Chín kỹ".

loin primal · Uzbekistan

sirt

Q: What is sirt in Vietnam?

sirt is the Uzbekistan retail name for the striploin (strip steak), which sits on the loin primal. In Vietnam, the same cut is most often labeled than ngoai or bo ne.

Q: What is sirt called in Vietnam?

Look for than ngoai, bo ne—mapped to Striploin (striploin (strip steak)).

Q: What primal is sirt from?

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

In Vietnam, this cut is than ngoai, also sold as bo ne.

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 Vietnamthan ngoai · bo ne

What is this cut →Global guide →

How to order steak doneness

Uzbekistan → Vietnam

rare	Xomroq	→	Tái	48–55°C
medium rare	Kam pishgan	→	Tái vừa	55–60°C
medium	O'rtacha	→	Vừa	60–65°C
well done	Yaxshi pishgan	→	Chín kỹ	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 Vietnam, look for labels such as than ngoai · bo ne. Leaner than ribeye; the classic strip steak muscle running along the short loin.