Can kofia 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is kofia in Argentina?

Q: What is kofia in Argentina?

kofia is the Ethiopia retail name for the sirloin tip (knuckle), which sits on the round primal. In Argentina, the same cut is most often labeled Bola de lomo.

Q: What is kofia called in Argentina?

Look for Bola de lomo—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is kofia from?

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

Close match

kofia

is very similar to Bola de lomo in Argentina

Ask for: Bola de lomo

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 Argentina

Bola de lomo

What is this cut?·Global guide

How to order steak doneness

Ethiopia → Argentina

rareTere→Jugoso48–55°C

medium rareTibs leb-leb→A punto55–60°C

mediumYetebese→Cocido60–65°C

well doneYetebese kibrit→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“kofia” in Ethiopia maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Argentina, look for labels such as Bola de lomo. 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.