Can kostrets 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is kostrets in Portugal?

Q: What is kostrets in Portugal?

kostrets is the Ukraine retail name for the sirloin tip (knuckle), which sits on the round primal. In Portugal, the same cut is most often labeled Rabadilha.

Q: What is kostrets called in Portugal?

Look for Rabadilha—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is kostrets from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

Close match

kostrets

is very similar to Rabadilha in Portugal

Ask for: Rabadilha

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

round primal · Front of the rear leg, between sirloin and round

In Portugal

Rabadilha

What is this cut?·Global guide

How to order steak doneness

Ukraine → Portugal

rareЗ кров'ю→Mal passado48–55°C

medium rareMedium rare→Mal passado/ao ponto55–60°C

mediumMedium→Ao ponto60–65°C

well doneДобре просмажений→Bem passado70–100°C

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

Detailed explanation

“kostrets” in Ukraine maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Portugal, look for labels such as Rabadilha. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

Keep exploring

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.