Can poire 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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What is poire in Lithuania?

Q: What is poire in Lithuania?

poire is the Belgium retail name for the sirloin cap, which sits on the sirloin primal. In Lithuania, the same cut is most often labeled sirloin cap.

Q: What is poire called in Lithuania?

Look for sirloin cap—mapped to Sirloin Cap (sirloin cap).

Q: What primal is poire from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

Close match

poire

is very similar to sirloin cap in Lithuania

Ask for: sirloin cap

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Lithuania

sirloin cap

What is this cut?·Global guide

How to order steak doneness

Belgium → Lithuania

rareSaignant→Su krauju48–55°C

medium rareÀ point→Vidutiniškai nekeptas55–60°C

mediumÀ point cuit→Vidutiniškai iškeptas60–65°C

well doneBien cuit→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

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 Lithuania, look for labels such as sirloin cap. Triangular cap on the top sirloin; prized as picanha in Brazil.

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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.