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 Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

What is lattach in Ethiopia?

Q: What is lattach in Ethiopia?

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

Q: What is lattach called in Ethiopia?

Look for top sirloin—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 top sirloin in Ethiopia

Ask for: top sirloin

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 Ethiopia

top sirloin

What is this cut?·Global guide

How to order steak doneness

Uzbekistan → Ethiopia

rareXomroq→Tere48–55°C

medium rareKam pishgan→Tibs leb-leb55–60°C

mediumO'rtacha→Yetebese60–65°C

well doneYaxshi pishgan→Yetebese kibrit70–100°C

Ethiopia operates on a unique doneness spectrum where 'raw' (Tere) is a PREMIUM positive grade, not a problematic fringe option. Premium Tere Siga and Kitfo are deliberately uncooked. Tibs Leb-Leb is the warm-but-lightly-cooked compromise. Standard cooked Tibs (Yetebese) is medium-well. Wot stews simmer for hours, producing extremely well-done results. The tradition's two poles — premium raw and slow-cooked stew — bypass the medium-rare/medium spectrum that dominates Western steakhouse culture.

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 Ethiopia, look for labels such as top sirloin. 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.