Can kumpio viršutinė dalis 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 Ireland?

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

What is kumpio viršutinė dalis in Ireland?

Q: What is kumpio viršutinė dalis in Ireland?

kumpio viršutinė dalis is the Lithuania retail name for the top sirloin, which sits on the sirloin primal. In Ireland, the same cut is most often labeled rump steak.

Q: What is kumpio viršutinė dalis called in Ireland?

Look for rump steak—mapped to Top Sirloin (top sirloin).

Q: What primal is kumpio viršutinė dalis from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

Close match

kumpio virsutine dalis

is very similar to rump steak in Ireland

Ask for: rump steak

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin

In Ireland

rump steak

What is this cut?·Global guide

How to order steak doneness

Lithuania → Ireland

rareSu krauju→Rare48–55°C

medium rareVidutiniškai nekeptas→Medium rare55–60°C

mediumVidutiniškai iškeptas→Medium60–65°C

well doneGerai iškeptas→Well done70–100°C

Irish steak culture has shifted toward medium-rare in recent decades. Traditional Sunday roast culture still leans well-done.

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

Detailed explanation

“kumpio viršutinė dalis” in Lithuania maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Ireland, look for labels such as rump steak. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Keep exploring

Related cuts

sirloin cap (sirloin)tri tip (sirloin)

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.