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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

What is lattach in Estonia?

Q: What is lattach in Estonia?

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

Q: What is lattach called in Estonia?

Look for sisetükk—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 sisetükk in Estonia

Ask for: sisetükk

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 Estonia

sisetükk

What is this cut?·Global guide

How to order steak doneness

Uzbekistan → Estonia

rareXomroq→Verine48–55°C

medium rareKam pishgan→Poolverine55–60°C

mediumO'rtacha→Poolküps60–65°C

well doneYaxshi pishgan→Läbiküpsenud70–100°C

Estonian cooking traditionally defaults to Läbiküpsenud (cooked through). Modern Tallinn craft restaurants use English doneness terms; the traditional 'Verine' (bloody) for rare is rarely used outside home cooking contexts.

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 Estonia, look for labels such as sisetükk. 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.