Can cadera 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 Guatemala?

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

What should I ask for at a butcher in Guatemala?

Ask for "Una viuda para la parrilla" when looking for cadera in Guatemala.

What is cadera in Guatemala?

Q: What is cadera in Guatemala?

cadera is the Ecuador retail name for the top sirloin, which sits on the sirloin primal. In Guatemala, the same cut is most often labeled viuda.

Q: What is cadera called in Guatemala?

Look for viuda—mapped to Top Sirloin (top sirloin).

Q: What primal is cadera from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

Exact match

cadera

is viuda in Guatemala

Ask for: viuda

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin

In Guatemala

viuda

Say this at the butcher

“Una viuda para la parrilla”

'A Widow for the grill' — the everyday Guatemalan grilling request

What is this cut?·Global guide

How to order steak doneness

Ecuador → Guatemala

rareTérmino Inglés→Rojo48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocida→Bien cocido70–100°C

Guatemalans traditionally prefer Bien Cocido at home, but at Churrasco restaurants, Término Medio is the standard for Puyaso — the exception proves the rule.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“cadera” in Ecuador maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Guatemala, look for labels such as viuda. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

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.