Can paahtopaisti mean more than one cut?

This name may also align with Inside Round in this dataset—see alternatives below.

How do you order steak doneness in Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is paahtopaisti in Chile?

Q: What is paahtopaisti in Chile?

paahtopaisti is the Finland retail name for the top sirloin, which sits on the sirloin primal. In Chile, the same cut is most often labeled Asiento.

Q: What is paahtopaisti called in Chile?

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

Q: What primal is paahtopaisti from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Cultural equivalent

paahtopaisti

has no direct equivalent in Chile. Closest: Asiento

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 Chile

Asiento

What is this cut?·Global guide

How to order steak doneness

Finland → Chile

rareRaaka→A lo inglés48–55°C

medium rareMedium rare→A punto55–60°C

mediumMedium→Tres cuartos60–65°C

well doneKypsä→Bien cocido70–100°C

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

Detailed explanation

“Paahtopaisti” in Finland maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Chile, look for labels such as Asiento. 1 other canonical interpretation may apply. 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

Alternatives (Finland → Chile)

Posta negra

60% · Multiple interpretations

Region: Chile

Canonical: inside round

May also come from inside round

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.