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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What should I ask for at a butcher in Netherlands?

Ask for "Staartstuk als steak, half doorbakken" when looking for punta trasera in Netherlands.

What is punta trasera in Netherlands?

Q: What is punta trasera in Netherlands?

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

Q: What is punta trasera called in Netherlands?

Look for Staartstuk—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 Staartstuk in Netherlands

Ask for: Staartstuk

About this cut

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

sirloin primal · top sirloin cap (coulotte)

In Netherlands

Staartstuk

Say this at the butcher

“Staartstuk als steak, half doorbakken”

What is this cut?·Global guide

How to order steak doneness

Venezuela → Netherlands

rareRojo→Rood48–55°C

medium rareTérmino medio→Half doorbakken55–60°C

mediumTres cuartos→Doorbakken60–65°C

well doneBien cocida→Goed doorbakken70–100°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 Netherlands, look for labels such as Staartstuk. 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.