Can picaña 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 Costa Rica?

In Costa Rica, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What should I ask for at a butcher in Costa Rica?

Ask for "Punta de solomo entera, con la capa de grasa" when looking for picaña in Costa Rica.

sirloin primal · Bolivia

picaña

Q: What is picaña in Costa Rica?

picaña is the Bolivia retail name for the sirloin cap, which sits on the sirloin primal. In Costa Rica, the same cut is most often labeled punta de solomo.

Q: What is picaña called in Costa Rica?

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

Q: What primal is picaña from?

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

In Costa Rica, this cut is punta de solomo.

Exact match · Confidence 0.95

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 Costa Ricapunta de solomo

What is this cut →Global guide →

How to order steak doneness

Bolivia → Costa Rica

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

“picaña” in Bolivia maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Costa Rica, look for labels such as punta de solomo. Triangular cap on the top sirloin; prized as picanha in Brazil.