Can kilishi cut 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

What is kilishi cut in Estonia?

Q: What is kilishi cut in Estonia?

kilishi cut is the Nigeria retail name for the top sirloin, which sits on the sirloin primal. In Estonia, the same cut is most often labeled sisetükk.

Q: What is kilishi cut called in Estonia?

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

Q: What primal is kilishi cut from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

kilishi cut

The closest Estonia equivalent is sisetükk

Ask for: sisetükk

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 Estonia

sisetükk

What is this cut?·Global guide

How to order steak doneness

Nigeria → Estonia

rareRare→Verine48–55°C

medium rareMedium rare→Poolverine55–60°C

mediumMedium→Poolküps60–65°C

well doneDon dey done→Läbiküpsenud70–100°C

Estonian cooking traditionally defaults to Läbiküpsenud (cooked through). Modern Tallinn craft restaurants use English doneness terms; the traditional 'Verine' (bloody) for rare is rarely used outside home cooking contexts.

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

Detailed explanation

“kilishi cut” in Nigeria maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Estonia, look for labels such as sisetükk. 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.