Can punta de lomo 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is punta de lomo in Panama?

Q: What is punta de lomo in Panama?

punta de lomo is the El Salvador retail name for the sirloin cap, which sits on the sirloin primal. In Panama, the same cut is most often labeled sirloin cap.

Q: What is punta de lomo called in Panama?

Look for sirloin cap—mapped to Sirloin Cap (sirloin cap).

Q: What primal is punta de lomo from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

Exact match

punta de lomo

is sirloin cap in Panama

Ask for: sirloin cap

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Panama

sirloin cap

What is this cut?·Global guide

How to order steak doneness

El Salvador → Panama

rareRojo→Término Rojo48–55°C

medium rareTérmino medio→Término Medio55–60°C

mediumTres cuartos→Tres Cuartos60–65°C

well doneBien cocida→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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

Detailed explanation

“punta de lomo” in El Salvador maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Panama, look for labels such as sirloin cap. Triangular cap on the top sirloin; prized as picanha in Brazil.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.