Can cuadril 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What is cuadril in Bosnia & Herzegovina?

Q: What is cuadril in Bosnia & Herzegovina?

cuadril is the Bolivia retail name for the top sirloin, which sits on the sirloin primal. In Bosnia & Herzegovina, the same cut is most often labeled ruža.

Q: What is cuadril called in Bosnia & Herzegovina?

Look for ruža—mapped to Top Sirloin (top sirloin).

Q: What primal is cuadril from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

Exact match

cuadril

is ruža in Bosnia & Herzegovina

Ask for: ruža

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 Bosnia & Herzegovina

ruža

What is this cut?·Global guide

How to order steak doneness

Bolivia → Bosnia & Herzegovina

rareVuelta y vuelta→Krvavo48–55°C

medium rareTérmino medio→Slabije pečeno55–60°C

mediumTres cuartos→Srednje pečeno60–65°C

well doneBien cocido→Reš pečeno70–100°C

Bosnian grilled meats (ćevapi, pljeskavica) are traditionally well-done. Biftek is the exception — medium is accepted in Sarajevo steakhouses.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“cuadril” in Bolivia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Bosnia & Herzegovina, look for labels such as ruža. 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

Related cuts

sirloin cap (sirloin)tri tip (sirloin)

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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.