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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What is Cuvette in Spain?

Q: What is Cuvette in Spain?

Cuvette is the Denmark retail name for the sirloin cap, which sits on the sirloin primal. In Spain, the same cut is most often labeled Tapa (approx.).

Q: What is Cuvette called in Spain?

Look for Tapa (approx.)—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 Tapa (approx.) in Spain

Ask for: Tapa (approx.)

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Spain

Tapa (approx.)

What is this cut?·Global guide

How to order steak doneness

Denmark → Spain

rareRød→Poco hecho48–55°C

medium rareMedium→Al punto55–60°C

mediumMedium tilberedt→En su punto60–65°C

well doneGennemstegt→Muy hecho70–100°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 Spain, look for labels such as Tapa (approx.). 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.