Can paahtopaisti mean more than one cut?

This name may also align with Inside Round in this dataset—see alternatives below.

How do you order steak doneness in Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is paahtopaisti in Russia?

Q: What is paahtopaisti in Russia?

paahtopaisti is the Finland retail name for the top sirloin, which sits on the sirloin primal. In Russia, the same cut is most often labeled oguzok.

Q: What is paahtopaisti called in Russia?

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

Q: What primal is paahtopaisti from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Cultural equivalent

paahtopaisti

has no direct equivalent in Russia. Closest: oguzok

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 Russia

oguzok

What is this cut?·Global guide

How to order steak doneness

Finland → Russia

rareRaaka→С кровью48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneKypsä→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“Paahtopaisti” in Finland maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Russia, look for labels such as oguzok. 1 other canonical interpretation may apply. 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

Alternatives (Finland → Russia)

vnutrennyaya chast bedra

60% · Multiple interpretations

Region: Russia

Canonical: inside round

May also come from inside round

Related cuts

picanha (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.