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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Tafelspitz — für den Grill, nicht zum Sieden" when looking for poire in Switzerland.

What is poire in Switzerland?

Q: What is poire in Switzerland?

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

Q: What is poire called in Switzerland?

Look for tafelspitz—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 tafelspitz in Switzerland

Ask for: tafelspitz

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Switzerland

tafelspitz

Say this at the butcher

“Tafelspitz — für den Grill, nicht zum Sieden”

'Tafelspitz — for grilling, not for boiling' — specifying modern use vs traditional

What is this cut?·Global guide

How to order steak doneness

Belgium → Switzerland

rareSaignant→Bleu48–55°C

medium rareÀ point→Saignant55–60°C

mediumÀ point cuit→À point60–65°C

well doneBien cuit→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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 Switzerland, look for labels such as tafelspitz. 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).

Explore more cuts

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