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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

sirloin primal · Belgium

pointe de filet

Q: What is pointe de filet in Czech Republic?

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

Q: What is pointe de filet called in Czech Republic?

Look for tri tip—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 Czech Republic, this cut is tri tip.

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 Czech Republictri tip

What is this cut →Global guide →

How to order steak doneness

Belgium → Czech Republic

rare	Saignant	→	Krvavý	48–55°C
medium rare	À point	→	Středně krvavý	55–60°C
medium	À point cuit	→	Středně propečený	60–65°C
well done	Bien cuit	→	Propečený	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 Czech Republic, look for labels such as tri tip. 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.