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 Guatemala?

In Guatemala, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What should I ask for at a butcher in Guatemala?

Ask for "Puyaso con la capa de grasa entera" when looking for Cuvette in Guatemala.

What is Cuvette in Guatemala?

Q: What is Cuvette in Guatemala?

Cuvette is the Denmark retail name for the sirloin cap, which sits on the sirloin primal. In Guatemala, the same cut is most often labeled punta de puyaso.

Q: What is Cuvette called in Guatemala?

Look for punta de puyaso—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 punta de puyaso in Guatemala

Ask for: punta de puyaso

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Guatemala

punta de puyaso

Say this at the butcher

“Puyaso con la capa de grasa entera”

'Puyaso with the whole fat cap' — critical for authentic Churrasco Chapín

What is this cut?·Global guide

How to order steak doneness

Denmark → Guatemala

rareRød→Rojo48–55°C

medium rareMedium→Término medio55–60°C

mediumMedium tilberedt→Tres cuartos60–65°C

well doneGennemstegt→Bien cocido70–100°C

Guatemalans traditionally prefer Bien Cocido at home, but at Churrasco restaurants, Término Medio is the standard for Puyaso — the exception proves the rule.

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 Guatemala, look for labels such as punta de puyaso. 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).

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