Can corazón de cuadril 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What is corazón de cuadril in Bolivia?

Q: What is corazón de cuadril in Bolivia?

corazón de cuadril is the Argentina retail name for the top sirloin, which sits on the sirloin primal. In Bolivia, the same cut is most often labeled cuadril.

Q: What is corazón de cuadril called in Bolivia?

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

Q: What primal is corazón de cuadril from?

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

Exact match

corazon de cuadril

is cuadril in Bolivia

Ask for: cuadril

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 Bolivia

cuadril

What is this cut?·Global guide

How to order steak doneness

Argentina → Bolivia

rareJugoso→Vuelta y vuelta48–55°C

medium rareA punto→Término medio55–60°C

mediumCocido→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

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

Detailed explanation

“corazón de cuadril” in Argentina maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Bolivia, look for labels such as cuadril. 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

picaña (sirloin)tri tip (sirloin)

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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.