Can picanha 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in Belgium?

Ask for "De la poire de bœuf, saignant" when looking for picanha in Belgium.

What is picanha in Belgium?

Q: What is picanha in Belgium?

picanha is the Poland retail name for the sirloin cap, which sits on the sirloin primal. In Belgium, the same cut is most often labeled poire.

Q: What is picanha called in Belgium?

Look for poire—mapped to Sirloin Cap (sirloin cap).

Q: What primal is picanha from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

picanha

The closest Belgium equivalent is poire

Ask for: poire

About this cut

Triangular cap on the top sirloin; prized as picanha in Brazil.

sirloin primal · top sirloin cap (coulotte)

In Belgium

poire

Say this at the butcher

“De la poire de bœuf, saignant”

Poire = sirloin cap in Belgian butchery

What is this cut?·Global guide

How to order steak doneness

Poland → Belgium

rareKrwisty→Saignant48–55°C

medium rareŚrednio krwisty→À point55–60°C

mediumŚrednio wysmażony→À point cuit60–65°C

well doneDobrze wysmażony→Bien cuit70–100°C

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

Detailed explanation

“picanha” in Poland maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Belgium, look for labels such as poire. Triangular cap on the top sirloin; prized as picanha in Brazil.

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.