Can krzyżowa 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 Venezuela?

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

What is krzyżowa in Venezuela?

Q: What is krzyżowa in Venezuela?

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

Q: What is krzyżowa called in Venezuela?

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

Q: What primal is krzyżowa from?

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

Close match

krzyzowa

is very similar to chocozuela in Venezuela

Ask for: chocozuela

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 Venezuela

chocozuela

What is this cut?·Global guide

How to order steak doneness

Poland → Venezuela

rareKrwisty→Rojo48–55°C

medium rareŚrednio krwisty→Término medio55–60°C

mediumŚrednio wysmażony→Tres cuartos60–65°C

well doneDobrze wysmażony→Bien cocida70–100°C

Venezuelan parrilla culture is firmly Término Medio for premium cuts, particularly Punta Trasera. Traditional home cooking still defaults to Tres Cuartos.

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

Detailed explanation

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

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.