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 Honduras?

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

What should I ask for at a butcher in Honduras?

Ask for "Punta de lomo para el anafre" when looking for Picanha in Honduras.

What is Picanha in Honduras?

Q: What is Picanha in Honduras?

Picanha is the Portugal retail name for the sirloin cap, which sits on the sirloin primal. In Honduras, the same cut is most often labeled punta de lomo.

Q: What is Picanha called in Honduras?

Look for punta de lomo—mapped to Sirloin Cap (sirloin cap).

Q: What primal is Picanha from?

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

Exact match

picanha

is punta de lomo in Honduras

Ask for: punta de lomo

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Honduras

punta de lomo

Say this at the butcher

“Punta de lomo para el anafre”

'Sirloin cap for the anafre (grill)'

What is this cut?·Global guide

How to order steak doneness

Portugal → Honduras

rareMal passado→Rojo48–55°C

medium rareMal passado/ao ponto→Término medio55–60°C

mediumAo ponto→Tres cuartos60–65°C

well doneBem passado→Bien cocido70–100°C

Hondurans strongly prefer Bien Cocida in home cooking (especially Plato Típico). Modern steakhouses in San Pedro Sula and Tegucigalpa use Término Medio for grilled cuts.

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

Detailed explanation

“Picanha” in Portugal maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Honduras, look for labels such as punta de lomo. 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).

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This information is for educational purposes only and may vary by region or butcher practices.