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 Romania?

In Romania, medium rare is called "Mediu spre rar". Rare is "În sânge" and well done is "Bine făcut".

What is solomo extranjero in Romania?

Q: What is solomo extranjero in Romania?

solomo extranjero is the Colombia retail name for the top sirloin, which sits on the sirloin primal. In Romania, the same cut is most often labeled cap de pulpă.

Q: What is solomo extranjero called in Romania?

Look for cap de pulpă—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 cap de pulpă in Romania

Ask for: cap de pulpă

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 Romania

cap de pulpă

What is this cut?·Global guide

How to order steak doneness

Colombia → Romania

rareCruda→În sânge48–55°C

medium rareTérmino medio→Mediu spre rar55–60°C

mediumTres cuartos→Mediu60–65°C

well doneBien asada→Bine făcut70–100°C

Romanian cuisine traditionally favors well-done for stews and soups. Medium is the modern standard in Bucharest steakhouses.

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 Romania, look for labels such as cap de pulpă. 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.