Can cap de pulpă 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is cap de pulpă in Czech Republic?

Q: What is cap de pulpă in Czech Republic?

cap de pulpă is the Romania retail name for the top sirloin, which sits on the sirloin primal. In Czech Republic, the same cut is most often labeled květová špička.

Q: What is cap de pulpă called in Czech Republic?

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

Q: What primal is cap de pulpă from?

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

Close match

cap de pulpa

is very similar to květová špička in Czech Republic

Ask for: květová špička

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 Czech Republic

květová špička

What is this cut?·Global guide

How to order steak doneness

Romania → Czech Republic

rareÎn sânge→Krvavý48–55°C

medium rareMediu spre rar→Středně krvavý55–60°C

mediumMediu→Středně propečený60–65°C

well doneBine făcut→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

“cap de pulpă” in Romania maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Czech Republic, look for labels such as květová špička. 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).

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