Can križ 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

What is križ in Denmark?

Q: What is križ in Denmark?

križ is the Slovenia retail name for the top sirloin, which sits on the sirloin primal. In Denmark, the same cut is most often labeled Culotte.

Q: What is križ called in Denmark?

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

Q: What primal is križ from?

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

Close match

kriz

is very similar to Culotte in Denmark

Ask for: Culotte

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 Denmark

Culotte

What is this cut?·Global guide

How to order steak doneness

Slovenia → Denmark

rareKrvavo→Rød48–55°C

medium rareSrednje surovo→Medium55–60°C

mediumSrednje pečeno→Medium tilberedt60–65°C

well donePrepečeno→Gennemstegt70–100°C

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

Detailed explanation

“križ” in Slovenia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Denmark, look for labels such as Culotte. 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

Cuvette (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.