Can hrbat 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What is hrbat in Norway?

Q: What is hrbat in Norway?

hrbat is the Croatia retail name for the top sirloin, which sits on the sirloin primal. In Norway, the same cut is most often labeled top sirloin.

Q: What is hrbat called in Norway?

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

Q: What primal is hrbat from?

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

Close match

hrbat

is very similar to top sirloin in Norway

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 Norway

top sirloin

What is this cut?·Global guide

How to order steak doneness

Croatia → Norway

rareKrvavo→Rå48–55°C

medium rareSlabije pečeno→Medium rå55–60°C

mediumSrednje pečeno→Medium60–65°C

well doneJače pečeno→Godt stekt70–100°C

Norwegian steaks are traditionally cooked medium to well-done. Rare is uncommon.

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

Detailed explanation

“hrbat” in Croatia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Norway, 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

culotte (sirloin)tri tip (sirloin)

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.