Can solomo extranjero 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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is solomo extranjero in Netherlands?

Q: What is solomo extranjero in Netherlands?

solomo extranjero is the Colombia retail name for the top sirloin, which sits on the sirloin primal. In Netherlands, the same cut is most often labeled Kogelbiefstuk.

Q: What is solomo extranjero called in Netherlands?

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

Q: What primal is solomo extranjero from?

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

Close match

solomo extranjero

is very similar to Kogelbiefstuk in Netherlands

Ask for: Kogelbiefstuk

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 Netherlands

Kogelbiefstuk

What is this cut?·Global guide

How to order steak doneness

Colombia → Netherlands

rareCruda→Rood48–55°C

medium rareTérmino medio→Half doorbakken55–60°C

mediumTres cuartos→Doorbakken60–65°C

well doneBien asada→Goed doorbakken70–100°C

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

Detailed explanation

“solomo extranjero” in Colombia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Netherlands, look for labels such as Kogelbiefstuk. 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

Staartstuk (sirloin)Ezeltje (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.