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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What is chuleta de aguayón in Italy?

Q: What is chuleta de aguayón in Italy?

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

Q: What is chuleta de aguayón called in Italy?

Look for Scamone—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 Scamone in Italy

Ask for: Scamone

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 Italy

Scamone

What is this cut?·Global guide

How to order steak doneness

Mexico → Italy

rareRojo→Al sangue48–55°C

medium rareTérmino medio→Cottura media55–60°C

mediumTres cuartos→Al punto60–65°C

well doneBien cocido→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

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 Italy, look for labels such as Scamone. 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

sirloin cap (sirloin)tri tip (sirloin)

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.