Can corazón 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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What is corazón de cuadril in Lithuania?

Q: What is corazón de cuadril in Lithuania?

corazón de cuadril is the Uruguay retail name for the top sirloin, which sits on the sirloin primal. In Lithuania, the same cut is most often labeled kumpio viršutinė dalis.

Q: What is corazón de cuadril called in Lithuania?

Look for kumpio viršutinė dalis—mapped to Top Sirloin (top sirloin).

Q: What primal is corazón de cuadril from?

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

Exact match

corazon de cuadril

is kumpio viršutinė dalis in Lithuania

Ask for: kumpio viršutinė dalis

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 Lithuania

kumpio viršutinė dalis

What is this cut?·Global guide

How to order steak doneness

Uruguay → Lithuania

rareJugoso→Su krauju48–55°C

medium rareA punto→Vidutiniškai nekeptas55–60°C

mediumCocido→Vidutiniškai iškeptas60–65°C

well doneBien cocido→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

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

Detailed explanation

“corazón de cuadril” in Uruguay maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Lithuania, look for labels such as kumpio viršutinė dalis. 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.