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 Nicaragua?

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

What should I ask for at a butcher in Nicaragua?

Ask for "Me regala la punta de lomo, término medio" when looking for Cuvette in Nicaragua.

What is Cuvette in Nicaragua?

Q: What is Cuvette in Nicaragua?

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

Q: What is Cuvette called in Nicaragua?

Look for punta de lomo—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 lomo in Nicaragua

Ask for: punta de lomo

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Nicaragua

punta de lomo

Say this at the butcher

“Me regala la punta de lomo, término medio”

'Give me the sirloin cap, medium-rare' — the Nicaraguan parrilla classic

What is this cut?·Global guide

How to order steak doneness

Denmark → Nicaragua

rareRød→Rojo48–55°C

medium rareMedium→Término medio55–60°C

mediumMedium tilberedt→Tres cuartos60–65°C

well doneGennemstegt→Bien cocido70–100°C

Traditional Nicaraguan cooking results in Bien Cocido, especially for Asados. Término Medio is a modern steakhouse standard for Punta de Lomo.

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 Nicaragua, look for labels such as punta de lomo. 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.