Can babilla 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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What is babilla in Poland?

Q: What is babilla in Poland?

babilla is the Panama retail name for the top sirloin, which sits on the sirloin primal. In Poland, the same cut is most often labeled krzyżowa.

Q: What is babilla called in Poland?

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

Q: What primal is babilla from?

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

Close match

babilla

is very similar to krzyżowa in Poland

Ask for: krzyżowa

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 Poland

krzyżowa

What is this cut?·Global guide

How to order steak doneness

Panama → Poland

rareTérmino Rojo→Krwisty48–55°C

medium rareTérmino Medio→Średnio krwisty55–60°C

mediumTres Cuartos→Średnio wysmażony60–65°C

well doneBien Cocido→Dobrze wysmażony70–100°C

Polish cuisine traditionally favors well-done. Medium rare is a modern restaurant preference.

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

Detailed explanation

“babilla” in Panama maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Poland, look for labels such as krzyżowa. 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

picanha (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.