Can arra 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".

What is arra in Bulgaria?

Q: What is arra in Bulgaria?

arra is the Albania 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 arra called in Bulgaria?

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

Q: What primal is arra from?

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

Close match

arra

is very similar to yabalka in Bulgaria

Ask for: yabalka

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.

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

In Bulgaria

yabalka

What is this cut?·Global guide

How to order steak doneness

Albania → Bulgaria

rareI gjallë→Алангле48–55°C

medium rareMesatar i rrallë→Средно алангле55–60°C

mediumMesatar→Средно изпечено60–65°C

well doneI pjekur mirë→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“arra” in Albania 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.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.