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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What is nuss in North Macedonia?

Q: What is nuss in North Macedonia?

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

Q: What is nuss called in North Macedonia?

Look for orev—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 orev in North Macedonia

Ask for: orev

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 North Macedonia

orev

What is this cut?·Global guide

How to order steak doneness

Austria → North Macedonia

rareBlutig→Крваво48–55°C

medium rareRosa→Слабо печено55–60°C

mediumHalbdurch→Средно печено60–65°C

well doneDurch→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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 North Macedonia, look for labels such as orev. 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.