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What is Cuvette?

Quick Answer

Cuvette is a regional beef-cut name for the sirloin cap, on the sirloin primal (top sirloin cap (coulotte)).

People also ask about this cut

What is Cuvette in simple terms?
Cuvette is a regional name for sirloin cap (Sirloin Cap), sirloin primal beef.

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What is Cuvette called in the United States?
US retail labels for sirloin cap appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is Cuvette on the cow?
Cuvette refers to sirloin cap located at top sirloin cap (coulotte) on the sirloin primal.

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Is Cuvette steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still sirloin cap anatomically.

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Is Cuvette the same as Striploin?
How do I translate Cuvette for travel?
Use translation URLs from the list on this page, or open the Sirloin Cap hub.

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What is another name for Cuvette?
See aliases and country rows above; the canonical term is sirloin cap.

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“Cuvette” is a regional beef-cut name that maps to the canonical cut Sirloin Cap (sirloin primal).

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

Global cut guide

Where it comes from

Triangular cap on the top sirloin; prized as picanha in Brazil. It is part of the sirloin primal (top sirloin cap (coulotte)).

In menus and butcher shops it is often discussed next to Striploin, Sirloin Flap, Flank, Top Sirloin, and Tri 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 (top sirloin cap (coulotte)), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 2295 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Striploin

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How this information is generated

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