Can Tafelspitz 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".

What should I ask for at a butcher in Belgium?

Ask for "De la poire de bœuf, saignant" when looking for Tafelspitz in Belgium.

sirloin primal · Austria

Tafelspitz

Q: What is Tafelspitz in Belgium?

Tafelspitz is the Austria retail name for the sirloin cap, which sits on the sirloin primal. In Belgium, the same cut is most often labeled poire.

Q: What is Tafelspitz called in Belgium?

Look for poire—mapped to Sirloin Cap (sirloin cap).

Q: What primal is Tafelspitz from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

In Belgium, this cut is poire.

Cultural equivalent · Confidence 0.80

Fig. 1 · top sirloin cap (coulotte) · sirloin primal

About this cut

Triangular cap on the top sirloin; prized as picanha in Brazil.

Primalsirloin

Locationtop sirloin cap (coulotte)

In Belgiumpoire

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

“Tafelspitz” in Austria maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Belgium, look for labels such as poire. Triangular cap on the top sirloin; prized as picanha in Brazil.