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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What should I ask for at a butcher in Portugal?

Ask for "Picanha, mal passada por favor" when looking for Cuvette in Portugal.

What is Cuvette in Portugal?

Q: What is Cuvette in Portugal?

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

Q: What is Cuvette called in Portugal?

Look for Picanha—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 in Portugal

Ask for: Picanha

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Portugal

Picanha

Say this at the butcher

“Picanha, mal passada por favor”

What is this cut?·Global guide

How to order steak doneness

Denmark → Portugal

rareRød→Mal passado48–55°C

medium rareMedium→Mal passado/ao ponto55–60°C

mediumMedium tilberedt→Ao ponto60–65°C

well doneGennemstegt→Bem passado70–100°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 Portugal, look for labels such as Picanha. 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.