Can yongoqcha 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is yongoqcha in Brazil?

Q: What is yongoqcha in Brazil?

yongoqcha is the Uzbekistan retail name for the sirloin tip (knuckle), which sits on the round primal. In Brazil, the same cut is most often labeled Patinho.

Q: What is yongoqcha called in Brazil?

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

Q: What primal is yongoqcha from?

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

Close match

yongoqcha

is very similar to Patinho in Brazil

Ask for: Patinho

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 Brazil

Patinho

What is this cut?·Global guide

How to order steak doneness

Uzbekistan → Brazil

rareXomroq→Mal passada48–55°C

medium rareKam pishgan→Ao ponto para mal55–60°C

mediumO'rtacha→Ao ponto60–65°C

well doneYaxshi pishgan→Bem passada70–100°C

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

Detailed explanation

“yongoqcha” in Uzbekistan maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Brazil, look for labels such as Patinho. 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.