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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What is solomo extranjero in Thailand?

Q: What is solomo extranjero in Thailand?

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

Q: What is solomo extranjero called in Thailand?

Look for top sirloin—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 top sirloin in Thailand

Ask for: top sirloin

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 Thailand

top sirloin

What is this cut?·Global guide

How to order steak doneness

Colombia → Thailand

rareCruda→Rae48–55°C

medium rareTérmino medio→Midiam rae55–60°C

mediumTres cuartos→Midiam60–65°C

well doneBien asada→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without marbling.

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 Thailand, look for labels such as top sirloin. 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).

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