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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

What is rrethi i kofshës in Montenegro?

Q: What is rrethi i kofshës in Montenegro?

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

Q: What is rrethi i kofshës called in Montenegro?

Look for ruža—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 ruža in Montenegro

Ask for: ruža

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 Montenegro

ruža

What is this cut?·Global guide

How to order steak doneness

Albania → Montenegro

rareI gjallë→Krvavo48–55°C

medium rareMesatar i rrallë→Slabije pečeno55–60°C

mediumMesatar→Srednje pečeno60–65°C

well doneI pjekur mirë→Dobro pečeno70–100°C

Montenegrin mountain cuisine defaults to well-done or slow-cooked until falling apart. Medium-rare is a modern coastal/tourist preference.

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 Montenegro, look for labels such as ruža. 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)

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.