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 Venezuela?

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

What should I ask for at a butcher in Venezuela?

Ask for "Una punta trasera entera para la parrilla" when looking for Cuvette in Venezuela.

What is Cuvette in Venezuela?

Q: What is Cuvette in Venezuela?

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

Q: What is Cuvette called in Venezuela?

Look for punta trasera—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 trasera in Venezuela

Ask for: punta trasera

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Venezuela

punta trasera

Say this at the butcher

“Una punta trasera entera para la parrilla”

'A whole rear point for the grill' — the definitive Venezuelan steakhouse order

What is this cut?·Global guide

How to order steak doneness

Denmark → Venezuela

rareRød→Rojo48–55°C

medium rareMedium→Término medio55–60°C

mediumMedium tilberedt→Tres cuartos60–65°C

well doneGennemstegt→Bien cocida70–100°C

Venezuelan parrilla culture is firmly Término Medio for premium cuts, particularly Punta Trasera. Traditional home cooking still defaults to Tres Cuartos.

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 Venezuela, look for labels such as punta trasera. 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.