Can cadera 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 Finland?

In Finland, medium rare is called "Medium rare". Rare is "Raaka" and well done is "Kypsä".

What should I ask for at a butcher in Finland?

Ask for "Haluaisin paahtopaistin" when looking for cadera in Finland.

What is cadera in Finland?

Q: What is cadera in Finland?

cadera is the Peru retail name for the top sirloin, which sits on the sirloin primal. In Finland, the same cut is most often labeled paahtopaisti.

Q: What is cadera called in Finland?

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

Q: What primal is cadera from?

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

Exact match

cadera

is paahtopaisti in Finland

Ask for: paahtopaisti

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 Finland

paahtopaisti

Say this at the butcher

“Haluaisin paahtopaistin”

Extremely natural — asking for a roast, not a steak

What is this cut?·Global guide

How to order steak doneness

Peru → Finland

rareTérmino Inglés→Raaka48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Kypsä70–100°C

Medium to well-done is the cultural default. Rare is not traditional in Finnish cuisine.

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

Detailed explanation

“cadera” in Peru maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Finland, look for labels such as paahtopaisti. 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.