Can cuadril 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

sirloin primal · Bolivia

cuadril

Q: What is cuadril in Belgium?

cuadril is the Bolivia retail name for the top sirloin, which sits on the sirloin primal. In Belgium, the same cut is most often labeled rumsteak.

Q: What is cuadril called in Belgium?

Look for rumsteak—mapped to Top Sirloin (top sirloin).

Q: What primal is cuadril from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

In Belgium, this cut is rumsteak.

Exact match · Confidence 0.90

Fig. 1 · Upper hip, above the sirloin cap (coulotte) and behind the short loin · sirloin primal

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Primalsirloin

LocationUpper hip, above the sirloin cap (coulotte) and behind the short loin

In Belgiumrumsteak

What is this cut →Global guide →

How to order steak doneness

Bolivia → Belgium

rare	Vuelta y vuelta	→	Saignant	48–55°C
medium rare	Término medio	→	À point	55–60°C
medium	Tres cuartos	→	À point cuit	60–65°C
well done	Bien cocido	→	Bien cuit	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

“cuadril” in Bolivia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Belgium, look for labels such as rumsteak. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.