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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What should I ask for at a butcher in Netherlands?

Ask for "Staartstuk als steak, half doorbakken" when looking for Cuvette in Netherlands.

What is Cuvette in Netherlands?

Q: What is Cuvette in Netherlands?

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

Q: What is Cuvette called in Netherlands?

Look for Staartstuk—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 Staartstuk in Netherlands

Ask for: Staartstuk

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Netherlands

Staartstuk

Say this at the butcher

“Staartstuk als steak, half doorbakken”

What is this cut?·Global guide

How to order steak doneness

Denmark → Netherlands

rareRød→Rood48–55°C

medium rareMedium→Half doorbakken55–60°C

mediumMedium tilberedt→Doorbakken60–65°C

well doneGennemstegt→Goed doorbakken70–100°C

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 Netherlands, look for labels such as Staartstuk. 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.