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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

What is poire in Morocco?

Q: What is poire in Morocco?

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

Q: What is poire called in Morocco?

Look for coulotte ma—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 coulotte ma in Morocco

Ask for: coulotte ma

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Morocco

coulotte ma

What is this cut?·Global guide

How to order steak doneness

Belgium → Morocco

rareSaignant→Saigant48–55°C

medium rareÀ point→Saignant55–60°C

mediumÀ point cuit→Moyennement60–65°C

well doneBien cuit→Tayeb Bezzaf70–100°C

Moroccan taste is firmly Well Done due to the dominance of slow-cooked tajines. Saigant (rare) is French-influenced and rarely ordered outside Casablanca/Marrakech tourist 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 Morocco, look for labels such as coulotte ma. Triangular cap on the top sirloin; prized as picanha in Brazil.

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.