Can hátszín 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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in New Zealand?

Ask for "Sirloin, MSA 4-star equivalent if grass-fed" when looking for hátszín in New Zealand.

What is hátszín in New Zealand?

Q: What is hátszín in New Zealand?

hátszín is the Hungary retail name for the striploin (strip steak), which sits on the loin primal. In New Zealand, the same cut is most often labeled sirloin nz.

Q: What is hátszín called in New Zealand?

Look for sirloin nz—mapped to Striploin (striploin (strip steak)).

Q: What primal is hátszín from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

Exact match

hatszin

is sirloin nz in New Zealand

Ask for: sirloin nz

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In New Zealand

sirloin nz

Say this at the butcher

“Sirloin, MSA 4-star equivalent if grass-fed”

NZ doesn't have MSA but the request communicates eating quality preference

What is this cut?·Global guide

How to order steak doneness

Hungary → New Zealand

rareVéresen→Rare48–55°C

medium rareFélig nyers→Medium rare55–60°C

mediumKözepesen átsütve→Medium60–65°C

well doneJól átsütve→Well done70–100°C

NZ dining defaults to Medium for grass-fed cuts like Sirloin and Rump because grass-fed beef toughens at higher temperatures more rapidly than grain-fed. Lower cooking temperatures (Medium-Rare to Medium) preserve juiciness in NZ beef. Eye Fillet is typically served Medium-Rare. Important note for US visitors: NZ grass-fed beef should be cooked at LOWER temperatures than equivalent USDA cuts to compensate for the leaner profile.

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

Detailed explanation

“hátszín” in Hungary maps to canonical striploin (loin: longissimus dorsi (short loin)). In New Zealand, look for labels such as sirloin nz. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.