Can patinho 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

round primal · Brazil

patinho

Q: What is patinho in Austria?

patinho is the Brazil retail name for the sirloin tip (knuckle), which sits on the round primal. In Austria, the same cut is most often labeled nuss.

Q: What is patinho called in Austria?

Look for nuss—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is patinho from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

In Austria, this cut is nuss.

Close match · Confidence 0.85

Fig. 1 · Front of the rear leg, between sirloin and round · round primal

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

Primalround

LocationFront of the rear leg, between sirloin and round

In Austrianuss

What is this cut →Global guide →

How to order steak doneness

Brazil → Austria

rare	Mal passada	→	Blutig	48–55°C
medium rare	Ao ponto para mal	→	Rosa	55–60°C
medium	Ao ponto	→	Halbdurch	60–65°C
well done	Bem passada	→	Durch	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

“patinho” in Brazil maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Austria, look for labels such as nuss. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.