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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What is hegyesfartő in Croatia?

Q: What is hegyesfartő in Croatia?

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

Q: What is hegyesfartő called in Croatia?

Look for ruža—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 ruža in Croatia

Ask for: ruža

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Croatia

ruža

What is this cut?·Global guide

How to order steak doneness

Hungary → Croatia

rareVéresen→Krvavo48–55°C

medium rareFélig nyers→Slabije pečeno55–60°C

mediumKözepesen átsütve→Srednje pečeno60–65°C

well doneJól átsütve→Jače pečeno70–100°C

Croatian cuisine is warming to medium-rare steaks, especially in coastal cities. Traditional inland cooking defaults to well-done.

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 Croatia, look for labels such as ruža. Triangular cap on the top sirloin; prized as picanha in Brazil.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.