Can poire 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 Canada?

In Canada, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

sirloin primal · Belgium

poire

Q: What is poire in Canada?

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

Q: What is poire called in Canada?

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

Q: What primal is poire from?

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

In Canada, this cut is sirloin cap.

Close match · 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 Canadasirloin cap

What is this cut →Global guide →

How to order steak doneness

Belgium → Canada

rare	Saignant	→	Rare	48–55°C
medium rare	À point	→	Medium rare	55–60°C
medium	À point cuit	→	Medium	60–65°C
well done	Bien cuit	→	Well done	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

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