Can punta trasera 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is punta trasera in Chile?

Q: What is punta trasera in Chile?

punta trasera is the Venezuela retail name for the sirloin cap, which sits on the sirloin primal. In Chile, the same cut is most often labeled Punta de lomo (approx.).

Q: What is punta trasera called in Chile?

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

Q: What primal is punta trasera from?

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

Exact match

punta trasera

is Punta de lomo (approx.) in Chile

Ask for: Punta de lomo (approx.)

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Chile

Punta de lomo (approx.)

What is this cut?·Global guide

How to order steak doneness

Venezuela → Chile

rareRojo→A lo inglés48–55°C

medium rareTérmino medio→A punto55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocida→Bien cocido70–100°C

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

Detailed explanation

“punta trasera” in Venezuela maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Chile, look for labels such as Punta de lomo (approx.). Triangular cap on the top sirloin; prized as picanha in Brazil.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

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