Cutranslator

What is cola solomo extranjero?

Quick Answer

cola solomo extranjero is a regional beef-cut name for the tri-tip, on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

People also ask about this cut

What is cola solomo extranjero in simple terms?
cola solomo extranjero is a regional name for tri-tip (Tri Tip), sirloin primal beef.

Translate it in another country

What is cola solomo extranjero called in the United States?
US retail labels for tri-tip appear in the names-by-country section; common forms include the mapped English terms listed there.

Translate it in another country

Where is cola solomo extranjero on the cow?
cola solomo extranjero refers to tri-tip located at Bottom sirloin, triangular muscle at the base of the sirloin near the flank on the sirloin primal.

Translate it in another country

Is cola solomo extranjero steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still tri-tip anatomically.

Translate it in another country

Is cola solomo extranjero the same as Top Sirloin?
No—cola solomo extranjero maps to tri-tip; Top Sirloin is top sirloin.

Translate it in another country

How do I translate cola solomo extranjero for travel?
Use translation URLs from the list on this page, or open the Tri Tip hub.

Translate it in another country

What is another name for cola solomo extranjero?
See aliases and country rows above; the canonical term is tri-tip.

Translate it in another country

“cola solomo extranjero” is a regional beef-cut name that maps to the canonical cut Tri Tip (sirloin primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain. It is part of the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

In menus and butcher shops it is often discussed next to Top Sirloin, Sirloin Flap, and Sirloin Tip.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 1131 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Top Sirloin

Explore more cuts

How this information is generated

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