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 Turkey?

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

What is rrethi i kofshës in Turkey?

Q: What is rrethi i kofshës in Turkey?

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

Q: What is rrethi i kofshës called in Turkey?

Look for sokum—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 sokum in Turkey

Ask for: sokum

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 Turkey

sokum

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

“rrethi i kofshës” in Albania maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Turkey, look for labels such as sokum. 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).

Explore more cuts

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