Can Cuvette 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Aiguillette de rumsteck ou bavette d'aloyau" when looking for Cuvette in France.

What is Cuvette in France?

Q: What is Cuvette in France?

Cuvette is the Denmark retail name for the sirloin cap, which sits on the sirloin primal. In France, the same cut is most often labeled Picanha (import) or Rumsteck (approx.).

Q: What is Cuvette called in France?

Look for Picanha (import), Rumsteck (approx.)—mapped to Sirloin Cap (sirloin cap).

Q: What primal is Cuvette from?

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

Close match

cuvette

is very similar to Picanha (import) in France

Ask for: Picanha (import) or Rumsteck (approx.)

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In France

Picanha (import) · Rumsteck (approx.)

Say this at the butcher

“Aiguillette de rumsteck ou bavette d'aloyau”

What is this cut?·Global guide

How to order steak doneness

Denmark → France

rareRød→Saignant48–55°C

medium rareMedium→À point55–60°C

mediumMedium tilberedt→Entre à point et bien cuit60–65°C

well doneGennemstegt→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“Cuvette” in Denmark maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In France, look for labels such as Picanha (import) · Rumsteck (approx.). 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.