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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What is chuleta de aguayón in Lithuania?

Q: What is chuleta de aguayón in Lithuania?

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

Q: What is chuleta de aguayón called in Lithuania?

Look for kumpio viršutinė dalis—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 kumpio viršutinė dalis in Lithuania

Ask for: kumpio viršutinė dalis

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 Lithuania

kumpio viršutinė dalis

What is this cut?·Global guide

How to order steak doneness

Mexico → Lithuania

rareRojo→Su krauju48–55°C

medium rareTérmino medio→Vidutiniškai nekeptas55–60°C

mediumTres cuartos→Vidutiniškai iškeptas60–65°C

well doneBien cocido→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

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 Lithuania, look for labels such as kumpio viršutinė dalis. 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).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.