Can Spierstuk 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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is Spierstuk in Mexico?

Q: What is Spierstuk in Mexico?

Spierstuk is the Netherlands retail name for the sirloin tip (knuckle), which sits on the round primal. In Mexico, the same cut is most often labeled Bola.

Q: What is Spierstuk called in Mexico?

Look for Bola—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is Spierstuk from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

Close match

spierstuk

is very similar to Bola in Mexico

Ask for: Bola

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

round primal · Front of the rear leg, between sirloin and round

In Mexico

Bola

What is this cut?·Global guide

How to order steak doneness

Netherlands → Mexico

rareRood→Rojo48–55°C

medium rareHalf doorbakken→Término medio55–60°C

mediumDoorbakken→Tres cuartos60–65°C

well doneGoed doorbakken→Bien cocido70–100°C

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

Detailed explanation

“Spierstuk” in Netherlands maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Mexico, look for labels such as Bola. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

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.