Can dió 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is dió in Czech Republic?

Q: What is dió in Czech Republic?

dió is the Hungary retail name for the sirloin tip (knuckle), which sits on the round primal. In Czech Republic, the same cut is most often labeled ořech.

Q: What is dió called in Czech Republic?

Look for ořech—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is dió from?

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

Close match

dio

is very similar to ořech in Czech Republic

Ask for: ořech

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 Czech Republic

ořech

What is this cut?·Global guide

How to order steak doneness

Hungary → Czech Republic

rareVéresen→Krvavý48–55°C

medium rareFélig nyers→Středně krvavý55–60°C

mediumKözepesen átsütve→Středně propečený60–65°C

well doneJól átsütve→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

“dió” in Hungary maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Czech Republic, look for labels such as ořech. 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.