Can rieksts 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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What is rieksts in Poland?

Q: What is rieksts in Poland?

rieksts is the Latvia retail name for the sirloin tip (knuckle), which sits on the round primal. In Poland, the same cut is most often labeled skrzydło.

Q: What is rieksts called in Poland?

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

Q: What primal is rieksts from?

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

Close match

rieksts

is very similar to skrzydło in Poland

Ask for: skrzydło

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 Poland

skrzydło

What is this cut?·Global guide

How to order steak doneness

Latvia → Poland

rareAr asinīm→Krwisty48–55°C

medium rareVidēji asiņains→Średnio krwisty55–60°C

mediumVidēji izcepts→Średnio wysmażony60–65°C

well donePilnībā izcepts→Dobrze wysmażony70–100°C

Polish cuisine traditionally favors well-done. Medium rare is a modern restaurant preference.

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

Detailed explanation

“rieksts” in Latvia maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Poland, look for labels such as skrzydło. 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.