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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is rumsteak in Uruguay?

Q: What is rumsteak in Uruguay?

rumsteak is the Belgium retail name for the top sirloin, which sits on the sirloin primal. In Uruguay, the same cut is most often labeled Corazón de cuadril.

Q: What is rumsteak called in Uruguay?

Look for Corazón de cuadril—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 Corazón de cuadril in Uruguay

Ask for: Corazón de cuadril

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 Uruguay

Corazón de cuadril

What is this cut?·Global guide

How to order steak doneness

Belgium → Uruguay

rareSaignant→Jugoso48–55°C

medium rareÀ point→A punto55–60°C

mediumÀ point cuit→Cocido60–65°C

well doneBien cuit→Bien cocido70–100°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 Uruguay, look for labels such as Corazón de cuadril. 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.