Can Ezeltje 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What is Ezeltje in Germany?

Q: What is Ezeltje in Germany?

Ezeltje is the Netherlands retail name for the tri-tip, which sits on the sirloin primal. In Germany, the same cut is most often labeled Bürgermeisterstück.

Q: What is Ezeltje called in Germany?

Look for Bürgermeisterstück—mapped to Tri Tip (tri-tip).

Q: What primal is Ezeltje from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

Close match

ezeltje

is very similar to Bürgermeisterstück in Germany

Ask for: Bürgermeisterstück

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

sirloin primal · Bottom sirloin, triangular muscle at the base of the sirloin near the flank

In Germany

Bürgermeisterstück

What is this cut?·Global guide

How to order steak doneness

Netherlands → Germany

rareRood→Blutig48–55°C

medium rareHalf doorbakken→Rosa55–60°C

mediumDoorbakken→Halb durch60–65°C

well doneGoed doorbakken→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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

Detailed explanation

“Ezeltje” in Netherlands maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Germany, look for labels such as Bürgermeisterstück. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

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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.