Can corazón de cuadril 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

sirloin primal · Argentina

corazón de cuadril

Q: What is corazón de cuadril in Switzerland?

corazón de cuadril is the Argentina retail name for the top sirloin, which sits on the sirloin primal. In Switzerland, the same cut is most often labeled hüfte.

Q: What is corazón de cuadril called in Switzerland?

Look for hüfte—mapped to Top Sirloin (top sirloin).

Q: What primal is corazón de cuadril from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

In Switzerland, this cut is hüfte.

Exact match · Confidence 0.90

Fig. 1 · Upper hip, above the sirloin cap (coulotte) and behind the short loin · sirloin primal

About this cut

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.

Primalsirloin

LocationUpper hip, above the sirloin cap (coulotte) and behind the short loin

In Switzerlandhüfte

What is this cut →Global guide →

How to order steak doneness

Argentina → Switzerland

rare	Jugoso	→	Bleu	48–55°C
medium rare	A punto	→	Saignant	55–60°C
medium	Cocido	→	À point	60–65°C
well done	Bien cocido	→	Bien cuit	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“corazón de cuadril” in Argentina maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Switzerland, look for labels such as hüfte. 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.