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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is Cuvette in Russia?

Q: What is Cuvette in Russia?

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

Q: What is Cuvette called in Russia?

Look for пиканья—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 пиканья in Russia

Ask for: пиканья

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Russia

пиканья

What is this cut?·Global guide

How to order steak doneness

Denmark → Russia

rareRød→С кровью48–55°C

medium rareMedium→Medium rare55–60°C

mediumMedium tilberedt→Medium60–65°C

well doneGennemstegt→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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 Russia, look for labels such as пиканья. 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.