Can pointe de filet 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

sirloin primal · Belgium

pointe de filet

Q: What is pointe de filet in Chile?

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

Q: What is pointe de filet called in Chile?

Look for Punta de picana—mapped to Tri Tip (tri-tip).

Q: What primal is pointe de filet from?

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

In Chile, this cut is Punta de picana.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 ChilePunta de picana

What is this cut →Global guide →

How to order steak doneness

Belgium → Chile

rare	Saignant	→	A lo inglés	48–55°C
medium rare	À point	→	A punto	55–60°C
medium	À point cuit	→	Tres cuartos	60–65°C
well done	Bien cuit	→	Bien cocido	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

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