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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What is Cuvette in Hungary?

Q: What is Cuvette in Hungary?

Cuvette is the Denmark retail name for the sirloin cap, which sits on the sirloin primal. In Hungary, the same cut is most often labeled hegyesfartő.

Q: What is Cuvette called in Hungary?

Look for hegyesfartő—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 hegyesfartő in Hungary

Ask for: hegyesfartő

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Hungary

hegyesfartő

What is this cut?·Global guide

How to order steak doneness

Denmark → Hungary

rareRød→Véresen48–55°C

medium rareMedium→Félig nyers55–60°C

mediumMedium tilberedt→Közepesen átsütve60–65°C

well doneGennemstegt→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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 Hungary, look for labels such as hegyesfartő. 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.