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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is poire in Panama?

Q: What is poire in Panama?

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

Q: What is poire called in Panama?

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 Panama

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 Panama

sirloin cap

What is this cut?·Global guide

How to order steak doneness

Belgium → Panama

rareSaignant→Término Rojo48–55°C

medium rareÀ point→Término Medio55–60°C

mediumÀ point cuit→Tres Cuartos60–65°C

well doneBien cuit→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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 Panama, look for labels such as sirloin cap. 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.