What is kostrets called in United States?

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

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 United States?

In United States, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is kostrets in the USA?

Q: What is kostrets in the USA?

kostrets is the Ukraine retail name for the sirloin tip (knuckle), which sits on the round primal. In USA, the same cut is most often labeled Sirloin tip or 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 Sirloin tip in United States

Ask for: Sirloin tip or Knuckle

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 United States

Sirloin tip · Knuckle

What is this cut?·Global guide

How to order steak doneness

Ukraine → United States

rareЗ кров'ю→Rare48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneДобре просмажений→Well done70–100°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 United States, look for labels such as Sirloin tip · Knuckle. 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.

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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.