Can rrethi i kofshës 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 is rrethi i kofshës in China?

Q: What is rrethi i kofshës in China?

rrethi i kofshës is the Albania retail name for the top sirloin, which sits on the sirloin primal. In China, the same cut is most often labeled shang nao.

Q: What is rrethi i kofshës called in China?

Look for shang nao—mapped to Top Sirloin (top sirloin).

Q: What primal is rrethi i kofshës from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

Close match

rrethi i kofshes

is very similar to shang nao in China

Ask for: shang nao

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin

In China

shang nao

What is this cut?·Global guide

How to order steak doneness

Albania → China

rareI gjallë→San fen shu48–55°C

medium rareMesatar i rrallë→Wu fen shu55–60°C

mediumMesatar→Qi fen shu60–65°C

well doneI pjekur mirë→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

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

Detailed explanation

“rrethi i kofshës” in Albania maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In China, look for labels such as shang nao. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Keep exploring

Related cuts

sirloin cap (sirloin)tri tip (sirloin)

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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.