Can riešas 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is riešas in Uruguay?

Q: What is riešas in Uruguay?

riešas is the Lithuania retail name for the sirloin tip (knuckle), which sits on the round primal. In Uruguay, the same cut is most often labeled Bola de lomo.

Q: What is riešas called in Uruguay?

Look for Bola de lomo—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is riešas from?

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

Close match

riesas

is very similar to Bola de lomo in Uruguay

Ask for: Bola de lomo

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 Uruguay

Bola de lomo

What is this cut?·Global guide

How to order steak doneness

Lithuania → Uruguay

rareSu krauju→Jugoso48–55°C

medium rareVidutiniškai nekeptas→A punto55–60°C

mediumVidutiniškai iškeptas→Cocido60–65°C

well doneGerai iškeptas→Bien cocido70–100°C

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

Detailed explanation

“riešas” in Lithuania maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Uruguay, look for labels such as Bola de lomo. 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.