Can Kogelbiefstuk 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What is Kogelbiefstuk in Austria?

Q: What is Kogelbiefstuk in Austria?

Kogelbiefstuk is the Netherlands retail name for the top sirloin, which sits on the sirloin primal. In Austria, the same cut is most often labeled hüferscherzl.

Q: What is Kogelbiefstuk called in Austria?

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

Q: What primal is Kogelbiefstuk from?

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

Close match

kogelbiefstuk

is very similar to hüferscherzl in Austria

Ask for: hüferscherzl

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 Austria

hüferscherzl

What is this cut?·Global guide

How to order steak doneness

Netherlands → Austria

rareRood→Blutig48–55°C

medium rareHalf doorbakken→Rosa55–60°C

mediumDoorbakken→Halbdurch60–65°C

well doneGoed doorbakken→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“Kogelbiefstuk” in Netherlands maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Austria, look for labels such as hüferscherzl. 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.

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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.