Can kastrets 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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

What is kastrets in Morocco?

Q: What is kastrets in Morocco?

kastrets is the Belarus retail name for the top sirloin, which sits on the sirloin primal. In Morocco, the same cut is most often labeled top sirloin.

Q: What is kastrets called in Morocco?

Look for top sirloin—mapped to Top Sirloin (top sirloin).

Q: What primal is kastrets from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

Close match

kastrets

is very similar to top sirloin in Morocco

Ask for: top sirloin

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 Morocco

top sirloin

What is this cut?·Global guide

How to order steak doneness

Belarus → Morocco

rareZ kryvyoy→Saigant48–55°C

medium rareMedium rare→Saignant55–60°C

mediumSyarednyay prazharki→Moyennement60–65°C

well doneDobra prazhanae→Tayeb Bezzaf70–100°C

Moroccan taste is firmly Well Done due to the dominance of slow-cooked tajines. Saigant (rare) is French-influenced and rarely ordered outside Casablanca/Marrakech tourist restaurants.

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

Detailed explanation

“kastrets” in Belarus maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Morocco, look for labels such as top sirloin. 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

coulotte ma (sirloin)tri tip (sirloin)

Compare with similar cuts

Other countries & routes

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

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