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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What is punta trasera in Croatia?

Q: What is punta trasera in Croatia?

punta trasera is the Venezuela retail name for the sirloin cap, which sits on the sirloin primal. In Croatia, the same cut is most often labeled ruža.

Q: What is punta trasera called in Croatia?

Look for ruža—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 ruža in Croatia

Ask for: ruža

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Croatia

ruža

What is this cut?·Global guide

How to order steak doneness

Venezuela → Croatia

rareRojo→Krvavo48–55°C

medium rareTérmino medio→Slabije pečeno55–60°C

mediumTres cuartos→Srednje pečeno60–65°C

well doneBien cocida→Jače pečeno70–100°C

Croatian cuisine is warming to medium-rare steaks, especially in coastal cities. Traditional inland cooking defaults to well-done.

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 Croatia, look for labels such as ruža. 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).

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