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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What is arra in Turkey?

Q: What is arra in Turkey?

arra is the Albania retail name for the sirloin tip (knuckle), which sits on the round primal. In Turkey, the same cut is most often labeled yumurta.

Q: What is arra called in Turkey?

Look for yumurta—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 yumurta in Turkey

Ask for: yumurta

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 Turkey

yumurta

What is this cut?·Global guide

How to order steak doneness

Albania → Turkey

rareI gjallë→Az pişmiş48–55°C

medium rareMesatar i rrallë→Az orta55–60°C

mediumMesatar→Orta pişmiş60–65°C

well doneI pjekur mirë→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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 Turkey, look for labels such as yumurta. 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.

Keep exploring

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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