Can empuje 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is empuje in Argentina?

Q: What is empuje in Argentina?

empuje is the Mexico retail name for the tri-tip, which sits on the sirloin primal. In Argentina, the same cut is most often labeled Colita de cuadril.

Q: What is empuje called in Argentina?

Look for Colita de cuadril—mapped to Tri Tip (tri-tip).

Q: What primal is empuje from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

Close match

empuje

is very similar to Colita de cuadril in Argentina

Ask for: Colita de cuadril

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

sirloin primal · Bottom sirloin, triangular muscle at the base of the sirloin near the flank

In Argentina

Colita de cuadril

What is this cut?·Global guide

How to order steak doneness

Mexico → Argentina

rareRojo→Jugoso48–55°C

medium rareTérmino medio→A punto55–60°C

mediumTres cuartos→Cocido60–65°C

well doneBien cocido→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“empuje” in Mexico maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Argentina, look for labels such as Colita de cuadril. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

Keep exploring

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.