Can picaña 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 Nicaragua?

In Nicaragua, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What should I ask for at a butcher in Nicaragua?

Ask for "Me regala la punta de lomo, término medio" when looking for picaña in Nicaragua.

What is picaña in Nicaragua?

Q: What is picaña in Nicaragua?

picaña is the Bolivia retail name for the sirloin cap, which sits on the sirloin primal. In Nicaragua, the same cut is most often labeled punta de lomo.

Q: What is picaña called in Nicaragua?

Look for punta de lomo—mapped to Sirloin Cap (sirloin cap).

Q: What primal is picaña from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

Exact match

picana

is punta de lomo in Nicaragua

Ask for: punta de lomo

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Nicaragua

punta de lomo

Say this at the butcher

“Me regala la punta de lomo, término medio”

'Give me the sirloin cap, medium-rare' — the Nicaraguan parrilla classic

What is this cut?·Global guide

How to order steak doneness

Bolivia → Nicaragua

rareVuelta y vuelta→Rojo48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

Traditional Nicaraguan cooking results in Bien Cocido, especially for Asados. Término Medio is a modern steakhouse standard for Punta de Lomo.

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

Detailed explanation

“picaña” in Bolivia maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Nicaragua, look for labels such as punta de lomo. 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).

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