Can ichibo 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 Ecuador?

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

What should I ask for at a butcher in Ecuador?

Ask for "Picanha con la capa de grasa entera" when looking for ichibo in Ecuador.

What is ichibo in Ecuador?

Q: What is ichibo in Ecuador?

ichibo is the Japan retail name for the sirloin cap, which sits on the sirloin primal. In Ecuador, the same cut is most often labeled picanha.

Q: What is ichibo called in Ecuador?

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

Q: What primal is ichibo from?

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

Exact match

ichibo

is picanha in Ecuador

Ask for: picanha

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Ecuador

picanha

Say this at the butcher

“Picanha con la capa de grasa entera”

'Picanha with the whole fat cap' — coastal Guayaquil phrasing

What is this cut?·Global guide

How to order steak doneness

Japan → Ecuador

rareRea→Término Inglés48–55°C

medium rareMidiamu rea→Término medio55–60°C

mediumMidiamu→Tres cuartos60–65°C

well doneUerudan→Bien cocida70–100°C

Ecuador also splits regionally: the coastal Guayaquil steak culture is closer to international standards (Término Medio); the Sierra (Quito) tradition leans Well Done for home cooking, especially for Bistec Encebollado.

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

Detailed explanation

“ichibo” in Japan maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Ecuador, look for labels such as picanha. Triangular cap on the top sirloin; prized as picanha in Brazil.

Keep exploring

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.