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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What is arekh in Ukraine?

Q: What is arekh in Ukraine?

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

Q: What is arekh called in Ukraine?

Look for kostrets—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 kostrets in Ukraine

Ask for: kostrets

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 Ukraine

kostrets

What is this cut?·Global guide

How to order steak doneness

Belarus → Ukraine

rareZ kryvyoy→З кров'ю48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumSyarednyay prazharki→Medium60–65°C

well doneDobra prazhanae→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home 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 Ukraine, look for labels such as kostrets. 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.