Can punta de solomo 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 punta de solomo in Thailand?

Q: What is punta de solomo in Thailand?

punta de solomo is the Costa Rica retail name for the sirloin cap, which sits on the sirloin primal. In Thailand, the same cut is most often labeled sirloin cap.

Q: What is punta de solomo called in Thailand?

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

Q: What primal is punta de solomo from?

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

Close match

punta de solomo

is very similar to sirloin cap in Thailand

Ask for: sirloin cap

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Thailand

sirloin cap

What is this cut?·Global guide

How to order steak doneness

Costa Rica → Thailand

rareRojo→Rae48–55°C

medium rareTérmino medio→Midiam rae55–60°C

mediumTres cuartos→Midiam60–65°C

well doneBien cocido→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

“Punta de Solomo” in Costa Rica maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Thailand, look for labels such as sirloin cap. Triangular cap on the top sirloin; prized as picanha in Brazil.

Keep exploring

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.