Cutranslator

What is posta de pupa?

Quick Answer

posta de pupa is a regional beef-cut name for the top sirloin, on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

People also ask about this cut

What is posta de pupa in simple terms?
posta de pupa is a regional name for top sirloin (Top Sirloin), sirloin primal beef.

Translate it in another country

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

Translate it in another country

Where is posta de pupa on the cow?
posta de pupa refers to top sirloin located at Upper hip, above the sirloin cap (coulotte) and behind the short loin on the sirloin primal.

Translate it in another country

Is posta de pupa steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still top sirloin anatomically.

Translate it in another country

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

Translate it in another country

What is another name for posta de pupa?
See aliases and country rows above; the canonical term is top sirloin.

Translate it in another country

“posta de pupa” is a regional beef-cut name that maps to the canonical cut Top Sirloin (sirloin primal).

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

Global cut guide

Where it comes from

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it. It is part of the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

In menus and butcher shops it is often discussed next to Sirloin Cap, 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 (Upper hip, above the sirloin cap (coulotte) and behind the short loin), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 5440 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Sirloin Cap

Explore more cuts

How this information is generated

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