Can nuss 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

What is nuss in Albania?

Q: What is nuss in Albania?

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

Q: What is nuss called in Albania?

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

Q: What primal is nuss from?

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

Close match

nuss

is very similar to arra in Albania

Ask for: arra

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 Albania

arra

What is this cut?·Global guide

How to order steak doneness

Austria → Albania

rareBlutig→I gjallë48–55°C

medium rareRosa→Mesatar i rrallë55–60°C

mediumHalbdurch→Mesatar60–65°C

well doneDurch→I pjekur mirë70–100°C

Albanian cuisine strongly favors well-done, especially for grilled meats. Rare steak is uncommon outside Tirana's modern restaurants.

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

Detailed explanation

“nuss” in Austria maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Albania, look for labels such as arra. 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.