Can Hüfte 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 Peru?

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

What is Hüfte in Peru?

Q: What is Hüfte in Peru?

Hüfte is the Germany retail name for the top sirloin, which sits on the sirloin primal. In Peru, the same cut is most often labeled cadera or corazón de cuadril.

Q: What is Hüfte called in Peru?

Look for cadera, corazón de cuadril—mapped to Top Sirloin (top sirloin).

Q: What primal is Hüfte from?

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

Close match

hufte

is very similar to cadera in Peru

Ask for: cadera or corazón de cuadril

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 Peru

cadera · corazón de cuadril

What is this cut?·Global guide

How to order steak doneness

Germany → Peru

rareBlutig→Término Inglés48–55°C

medium rareRosa→Término medio55–60°C

mediumHalb durch→Tres cuartos60–65°C

well doneDurch / Gut durch→Bien cocido70–100°C

Peru has one of the highest steak doneness standards in South America due to its world-class parrilla culture. Término Medio is the standard for Bife Ancho; anything well-done would be considered a waste of a premium cut.

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

Detailed explanation

“Hüfte” in Germany maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Peru, look for labels such as cadera · corazón de cuadril. 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

Related cuts

picanya (sirloin)tri tip (sirloin)

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.