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 Czech Republic?

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

What should I ask for at a butcher in Czech Republic?

Ask for "Květovou špičku s tukovým krytím" when looking for poire in Czech Republic.

sirloin primal · Belgium

poire

Q: What is poire in Czech Republic?

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

Q: What is poire called in Czech Republic?

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 Czech Republic, 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 Czech Republicsirloin cap

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

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