Can kulmapaisti 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is kulmapaisti in Portugal?

Q: What is kulmapaisti in Portugal?

kulmapaisti is the Finland retail name for the sirloin tip (knuckle), which sits on the round primal. In Portugal, the same cut is most often labeled Rabadilha.

Q: What is kulmapaisti called in Portugal?

Look for Rabadilha—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is kulmapaisti from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

Close match

kulmapaisti

is very similar to Rabadilha in Portugal

Ask for: Rabadilha

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

round primal · Front of the rear leg, between sirloin and round

In Portugal

Rabadilha

What is this cut?·Global guide

How to order steak doneness

Finland → Portugal

rareRaaka→Mal passado48–55°C

medium rareMedium rare→Mal passado/ao ponto55–60°C

mediumMedium→Ao ponto60–65°C

well doneKypsä→Bem passado70–100°C

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

Detailed explanation

“kulmapaisti” in Finland maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Portugal, look for labels such as Rabadilha. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

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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.