Can arekh 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What is arekh in Croatia?

Q: What is arekh in Croatia?

arekh is the Belarus retail name for the sirloin tip (knuckle), which sits on the round primal. In Croatia, the same cut is most often labeled orah.

Q: What is arekh called in Croatia?

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

Q: What primal is arekh from?

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

Close match

arekh

is very similar to orah in Croatia

Ask for: orah

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 Croatia

orah

What is this cut?·Global guide

How to order steak doneness

Belarus → Croatia

rareZ kryvyoy→Krvavo48–55°C

medium rareMedium rare→Slabije pečeno55–60°C

mediumSyarednyay prazharki→Srednje pečeno60–65°C

well doneDobra prazhanae→Jače pečeno70–100°C

Croatian cuisine is warming to medium-rare steaks, especially in coastal cities. Traditional inland cooking defaults to well-done.

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

Detailed explanation

“arekh” in Belarus maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Croatia, look for labels such as orah. 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.