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 Saudi Arabia?

In Saudi Arabia, medium rare is called "Medium rare". Rare is "Nay" and well done is "Matboukh jayidan".

What is križ in Saudi Arabia?

Q: What is križ in Saudi Arabia?

križ is the Slovenia retail name for the top sirloin, which sits on the sirloin primal. In Saudi Arabia, the same cut is most often labeled wesh al-fakhda.

Q: What is križ called in Saudi Arabia?

Look for wesh al-fakhda—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 wesh al-fakhda in Saudi Arabia

Ask for: wesh al-fakhda

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 Saudi Arabia

wesh al-fakhda

What is this cut?·Global guide

How to order steak doneness

Slovenia → Saudi Arabia

rareKrvavo→Nay48–55°C

medium rareSrednje surovo→Medium rare55–60°C

mediumSrednje pečeno→Noss istiwah60–65°C

well donePrepečeno→Matboukh jayidan70–100°C

High-end Riyadh and Jeddah steakhouses use English doneness terms and serve medium-rare as standard. Traditional Saudi palate remains Matboukh jayidan (well done).

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 Saudi Arabia, look for labels such as wesh al-fakhda. 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.