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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is cap de pulpă in New Zealand?

Q: What is cap de pulpă in New Zealand?

cap de pulpă is the Romania retail name for the top sirloin, which sits on the sirloin primal. In New Zealand, the same cut is most often labeled rump nz.

Q: What is cap de pulpă called in New Zealand?

Look for rump nz—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 rump nz in New Zealand

Ask for: rump nz

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 New Zealand

rump nz

What is this cut?·Global guide

How to order steak doneness

Romania → New Zealand

rareÎn sânge→Rare48–55°C

medium rareMediu spre rar→Medium rare55–60°C

mediumMediu→Medium60–65°C

well doneBine făcut→Well done70–100°C

NZ dining defaults to Medium for grass-fed cuts like Sirloin and Rump because grass-fed beef toughens at higher temperatures more rapidly than grain-fed. Lower cooking temperatures (Medium-Rare to Medium) preserve juiciness in NZ beef. Eye Fillet is typically served Medium-Rare. Important note for US visitors: NZ grass-fed beef should be cooked at LOWER temperatures than equivalent USDA cuts to compensate for the leaner profile.

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 New Zealand, look for labels such as rump nz. 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)

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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.