Can květová špička 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is květová špička in Bulgaria?

Q: What is květová špička in Bulgaria?

květová špička is the Czech Republic retail name for the top sirloin, which sits on the sirloin primal. In Bulgaria, the same cut is most often labeled шола.

Q: What is květová špička called in Bulgaria?

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

Q: What primal is květová špička from?

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

Close match

kvetova spicka

is very similar to шола in Bulgaria

Ask for: шола

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 Bulgaria

шола

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Bulgaria

rareKrvavý→Алангле48–55°C

medium rareStředně krvavý→Средно алангле55–60°C

mediumStředně propečený→Средно изпечено60–65°C

well donePropečený→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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

Detailed explanation

“květová špička” in Czech Republic maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Bulgaria, look for labels such as шола. 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

sirloin cap (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.