Can chuleta de aguayón 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 is chuleta de aguayón in France?

Q: What is chuleta de aguayón in France?

chuleta de aguayón is the Mexico retail name for the top sirloin, which sits on the sirloin primal. In France, the same cut is most often labeled top sirloin.

Q: What is chuleta de aguayón called in France?

Look for top sirloin—mapped to Top Sirloin (top sirloin).

Q: What primal is chuleta de aguayón from?

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

Close match

chuleta de aguayon

is very similar to top sirloin in France

Ask for: top sirloin

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 France

top sirloin

What is this cut?·Global guide

How to order steak doneness

Mexico → 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

“chuleta de aguayón” in Mexico maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In France, look for labels such as top sirloin. 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

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.