Can rumsteak 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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

What is rumsteak in Colombia?

Q: What is rumsteak in Colombia?

rumsteak is the Belgium retail name for the top sirloin, which sits on the sirloin primal. In Colombia, the same cut is most often labeled Solomo extranjero.

Q: What is rumsteak called in Colombia?

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

Q: What primal is rumsteak from?

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

Close match

rumsteak

is very similar to Solomo extranjero in Colombia

Ask for: Solomo extranjero

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 Colombia

Solomo extranjero

What is this cut?·Global guide

How to order steak doneness

Belgium → Colombia

rareSaignant→Cruda48–55°C

medium rareÀ point→Término medio55–60°C

mediumÀ point cuit→Tres cuartos60–65°C

well doneBien cuit→Bien asada70–100°C

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

Detailed explanation

“rumsteak” in Belgium maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Colombia, look for labels such as Solomo extranjero. 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

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.