Cutranslator

What is poire in Argentina?

Close match

poire

is very similar to Colita de cuadril in Argentina

Ask for: Colita de cuadril

About this cut

Triangular cap on the top sirloin; prized as picanha in Brazil.

sirloin primal · top sirloin cap (coulotte)

In Argentina

Colita de cuadril

Say this at the butcher

Tapa de cuadril, a punto

What is this cut?·Global guide

How to order steak doneness

BelgiumArgentina

rareSaignantJugoso4855°C
medium rareÀ pointA punto5560°C
mediumÀ point cuitCocido6065°C
well doneBien cuitBien cocido70100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“poire” in Belgium maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Argentina, look for labels such as Colita de cuadril. Triangular cap on the top sirloin; prized as picanha in Brazil.

Related cuts

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

People also ask about this cut

What is poire in Argentina?
poire maps to Sirloin Cap (sirloin cap) in this ontology; in Argentina, look for labels such as Colita de cuadril.

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What is poire called in Argentina?
In Argentina, poire corresponds to Sirloin Cap; common retail wording includes Colita de cuadril.

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Where does poire come from on the cow?
poire refers to sirloin cap on the sirloin primal (top sirloin cap (coulotte)).

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Show 7 more questions
What primal is poire from?
poire is tied to the sirloin primal as Sirloin Cap (sirloin cap).

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Is poire the same as ribeye?
No—poire maps to sirloin cap (Sirloin Cap), while ribeye is a separate canonical rib primal cut.

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Is poire the same as Striploin?
No—poire is sirloin cap; Striploin is striploin (strip steak), a different canonical cut.

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How is poire different from Sirloin Flap?
sirloin cap (Sirloin Cap) differs from sirloin flap by primal and muscle: compare the two hub pages in this site.

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What is the canonical beef cut for poire?
poire resolves to Sirloin Cap (sirloin cap) in the Cutranslator ontology.

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What should I ask for at a Argentina butcher?
Ask for Colita de cuadril and mention Sirloin Cap if needed—the mapped retail names above match sirloin cap.

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Why might poire be less common in Argentina?
poire is a Belgium retail term; Argentina shops may use different names for the same sirloin cap muscle.

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.