Can rostas 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

What is rostas in Belarus?

Q: What is rostas in Belarus?

rostas is the Sweden retail name for the top sirloin, which sits on the sirloin primal. In Belarus, the same cut is most often labeled kastrets.

Q: What is rostas called in Belarus?

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

Q: What primal is rostas from?

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

Close match

rostas

is very similar to kastrets in Belarus

Ask for: kastrets

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 Belarus

kastrets

What is this cut?·Global guide

How to order steak doneness

Sweden → Belarus

rareBlodig→Z kryvyoy48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Syarednyay prazharki60–65°C

well doneVälstekt→Dobra prazhanae70–100°C

Traditional Belarusian cuisine defaults to Dobra prazhanae (well done), especially for Machanka and boiled beef dishes. Modern Minsk steakhouses use English terms. The GOST-era term 'Сярэдняй пражарки' (medium-roasted) is preserved in older butcher and restaurant signage.

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

Detailed explanation

“rostas” in Sweden maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Belarus, look for labels such as kastrets. 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).

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