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 El Salvador?

In El Salvador, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

What should I ask for at a butcher in El Salvador?

Ask for "Punta de lomo, término medio" when looking for poire in El Salvador.

sirloin primal · Belgium

poire

Q: What is poire in El Salvador?

poire is the Belgium retail name for the sirloin cap, which sits on the sirloin primal. In El Salvador, the same cut is most often labeled punta de lomo.

Q: What is poire called in El Salvador?

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

Q: What primal is poire from?

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

In El Salvador, this cut is punta de lomo.

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 El Salvadorpunta de lomo

What is this cut →Global guide →

How to order steak doneness

Belgium → El Salvador

rare	Saignant	→	Rojo	48–55°C
medium rare	À point	→	Término medio	55–60°C
medium	À point cuit	→	Tres cuartos	60–65°C
well done	Bien cuit	→	Bien cocida	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 El Salvador, look for labels such as punta de lomo. Triangular cap on the top sirloin; prized as picanha in Brazil.