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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

What is punta trasera in Denmark?

Q: What is punta trasera in Denmark?

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

Q: What is punta trasera called in Denmark?

Look for Cuvette—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 Cuvette in Denmark

Ask for: Cuvette

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Denmark

Cuvette

What is this cut?·Global guide

How to order steak doneness

Venezuela → Denmark

rareRojo→Rød48–55°C

medium rareTérmino medio→Medium55–60°C

mediumTres cuartos→Medium tilberedt60–65°C

well doneBien cocida→Gennemstegt70–100°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 Denmark, look for labels such as Cuvette. 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.