Can Hüfte 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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

What is Hüfte in Kazakhstan?

Q: What is Hüfte in Kazakhstan?

Hüfte is the Germany retail name for the top sirloin, which sits on the sirloin primal. In Kazakhstan, the same cut is most often labeled beldeme.

Q: What is Hüfte called in Kazakhstan?

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

Q: What primal is Hüfte from?

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

Close match

hufte

is very similar to beldeme in Kazakhstan

Ask for: beldeme

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 Kazakhstan

beldeme

What is this cut?·Global guide

How to order steak doneness

Germany → Kazakhstan

rareBlutig→Shala pyskhan48–55°C

medium rareRosa→Ortasha pyskhan (az)55–60°C

mediumHalb durch→Ortasha pyskhan60–65°C

well doneDurch / Gut durch→Ja'sy pyskhan70–100°C

Kazakh culture emphasizes well-cooked meat for safety and tenderness in traditional boiled dishes. Rare is very rare to find outside Astana/Almaty international steakhouses.

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

Detailed explanation

“Hüfte” in Germany maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Kazakhstan, look for labels such as beldeme. 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.