Can lattach 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What is lattach in Austria?

Q: What is lattach in Austria?

lattach is the Uzbekistan retail name for the top sirloin, which sits on the sirloin primal. In Austria, the same cut is most often labeled hüferscherzl.

Q: What is lattach called in Austria?

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

Q: What primal is lattach from?

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

Close match

lattach

is very similar to hüferscherzl in Austria

Ask for: hüferscherzl

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 Austria

hüferscherzl

What is this cut?·Global guide

How to order steak doneness

Uzbekistan → Austria

rareXomroq→Blutig48–55°C

medium rareKam pishgan→Rosa55–60°C

mediumO'rtacha→Halbdurch60–65°C

well doneYaxshi pishgan→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“lattach” in Uzbekistan maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Austria, look for labels such as hüferscherzl. 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

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.