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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What is Kogelbiefstuk in Italy?

Q: What is Kogelbiefstuk in Italy?

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

Q: What is Kogelbiefstuk called in Italy?

Look for Scamone—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 Scamone in Italy

Ask for: Scamone

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 Italy

Scamone

What is this cut?·Global guide

How to order steak doneness

Netherlands → Italy

rareRood→Al sangue48–55°C

medium rareHalf doorbakken→Cottura media55–60°C

mediumDoorbakken→Al punto60–65°C

well doneGoed doorbakken→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

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 Italy, look for labels such as Scamone. 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).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.