Can sirloin nz 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "Дайте стейк из тонкого края" when looking for sirloin nz in Russia.

What is sirloin nz in Russia?

Q: What is sirloin nz in Russia?

sirloin nz is the New Zealand retail name for the striploin (strip steak), which sits on the loin primal. In Russia, the same cut is most often labeled tonkiy kray.

Q: What is sirloin nz called in Russia?

Look for tonkiy kray—mapped to Striploin (striploin (strip steak)).

Q: What primal is sirloin nz from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

Exact match

sirloin nz

is tonkiy kray in Russia

Ask for: tonkiy kray

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In Russia

tonkiy kray

Say this at the butcher

“Дайте стейк из тонкого края”

'Steak from the thin edge' — Russian striploin

What is this cut?·Global guide

How to order steak doneness

New Zealand → Russia

rareRare→С кровью48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneWell done→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“sirloin nz” in New Zealand maps to canonical striploin (loin: longissimus dorsi (short loin)). In Russia, look for labels such as tonkiy kray. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.