Can hüferschwanzl 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

sirloin primal · Austria

hüferschwanzl

Q: What is hüferschwanzl in Belgium?

hüferschwanzl is the Austria retail name for the tri-tip, which sits on the sirloin primal. In Belgium, the same cut is most often labeled pointe de filet.

Q: What is hüferschwanzl called in Belgium?

Look for pointe de filet—mapped to Tri Tip (tri-tip).

Q: What primal is hüferschwanzl from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

In Belgium, this cut is pointe de filet.

Close match · Confidence 0.75

Fig. 1 · Bottom sirloin, triangular muscle at the base of the sirloin near the flank · sirloin primal

About this cut

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.

Primalsirloin

LocationBottom sirloin, triangular muscle at the base of the sirloin near the flank

In Belgiumpointe de filet

What is this cut →Global guide →

How to order steak doneness

Austria → Belgium

rare	Blutig	→	Saignant	48–55°C
medium rare	Rosa	→	À point	55–60°C
medium	Halbdurch	→	À point cuit	60–65°C
well done	Durch	→	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

“hüferschwanzl” in Austria maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Belgium, look for labels such as pointe de filet. 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.