Can hegyesfartő 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 hegyesfartő in Bulgaria?

Q: What is hegyesfartő in Bulgaria?

hegyesfartő is the Hungary retail name for the sirloin cap, which sits on the sirloin primal. In Bulgaria, the same cut is most often labeled sirloin cap.

Q: What is hegyesfartő called in Bulgaria?

Look for sirloin cap—mapped to Sirloin Cap (sirloin cap).

Q: What primal is hegyesfartő from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

Close match

hegyesfarto

is very similar to sirloin cap in Bulgaria

Ask for: sirloin cap

About this cut

Triangular cap on the top sirloin; prized as picanha in Brazil.

sirloin primal · top sirloin cap (coulotte)

In Bulgaria

sirloin cap

What is this cut?·Global guide

How to order steak doneness

Hungary → Bulgaria

rareVéresen→Алангле48–55°C

medium rareFélig nyers→Средно алангле55–60°C

mediumKözepesen átsütve→Средно изпечено60–65°C

well doneJól átsütve→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

“Hegyesfartő” in Hungary maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Bulgaria, look for labels such as sirloin cap. Triangular cap on the top sirloin; prized as picanha in Brazil.

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.