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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What is kumpio viršutinė dalis in Uzbekistan?

Q: What is kumpio viršutinė dalis in Uzbekistan?

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

Q: What is kumpio viršutinė dalis called in Uzbekistan?

Look for lattach—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 lattach in Uzbekistan

Ask for: lattach

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 Uzbekistan

lattach

What is this cut?·Global guide

How to order steak doneness

Lithuania → Uzbekistan

rareSu krauju→Xomroq48–55°C

medium rareVidutiniškai nekeptas→Kam pishgan55–60°C

mediumVidutiniškai iškeptas→O'rtacha60–65°C

well doneGerai iškeptas→Yaxshi pishgan70–100°C

Uzbek cuisine is built on well-cooked, tender meats. Xomroq (rare) is almost never eaten by locals; Yaxshi pishgan (well done) is the default.

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 Uzbekistan, look for labels such as lattach. 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)

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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.