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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Aiguillette de rumsteck ou bavette d'aloyau" when looking for punta de lomo in France.

What is punta de lomo in France?

Q: What is punta de lomo in France?

punta de lomo is the Honduras retail name for the sirloin cap, which sits on the sirloin primal. In France, the same cut is most often labeled Picanha (import) or Rumsteck (approx.).

Q: What is punta de lomo called in France?

Look for Picanha (import), Rumsteck (approx.)—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 Picanha (import) in France

Ask for: Picanha (import) or Rumsteck (approx.)

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In France

Picanha (import) · Rumsteck (approx.)

Say this at the butcher

“Aiguillette de rumsteck ou bavette d'aloyau”

What is this cut?·Global guide

How to order steak doneness

Honduras → France

rareRojo→Saignant48–55°C

medium rareTérmino medio→À point55–60°C

mediumTres cuartos→Entre à point et bien cuit60–65°C

well doneBien cocido→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“punta de lomo” in Honduras maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In France, look for labels such as Picanha (import) · Rumsteck (approx.). 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.