Can colita de cuadril 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 colita de cuadril in Czech Republic?

Q: What is colita de cuadril in Czech Republic?

colita de cuadril is the Uruguay retail name for the tri-tip, which sits on the sirloin primal. In Czech Republic, the same cut is most often labeled tri tip.

Q: What is colita de cuadril called in Czech Republic?

Look for tri tip—mapped to Tri Tip (tri-tip).

Q: What primal is colita de cuadril from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

Exact match

colita de cuadril

is tri tip in Czech Republic

Ask for: tri tip

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

sirloin primal · Bottom sirloin, triangular muscle at the base of the sirloin near the flank

In Czech Republic

tri tip

What is this cut?·Global guide

How to order steak doneness

Uruguay → Czech Republic

rareJugoso→Krvavý48–55°C

medium rareA punto→Středně krvavý55–60°C

mediumCocido→Středně propečený60–65°C

well doneBien cocido→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

“colita de cuadril” in Uruguay maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Czech Republic, look for labels such as tri tip. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

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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.