Can asiento 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 South Africa?

In South Africa, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in South Africa?

Ask for "Two kilos of Rump for the Braai, dik gesny" when looking for asiento in South Africa.

What is asiento in South Africa?

Q: What is asiento in South Africa?

asiento is the Chile retail name for the top sirloin, which sits on the sirloin primal. In South Africa, the same cut is most often labeled rump sa.

Q: What is asiento called in South Africa?

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

Q: What primal is asiento from?

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

Exact match

asiento

is rump sa in South Africa

Ask for: rump sa

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 South Africa

rump sa

Say this at the butcher

“Two kilos of Rump for the Braai, dik gesny”

'Thick-cut' for grilling — minimum 2-inch thickness for proper Braai

What is this cut?·Global guide

How to order steak doneness

Chile → South Africa

rareA lo inglés→Rare48–55°C

medium rareA punto→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Well done70–100°C

South African Braai culture defaults to Medium for premium cuts (Eye Fillet, Sirloin, Rump). The Class A grading system supports this — younger grain-fed cattle produce tender results at Medium-Rare. Boerewors and lamb chops typically cooked Medium-Well. The Yellow Fat preference means SA Braai practitioners are MORE comfortable with longer cooking than US grilling tradition because the rendering fat is the flavor goal.

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

Detailed explanation

“asiento” in Chile maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In South Africa, look for labels such as rump sa. 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)

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.