Can alcatra mean more than one cut?

This name may also align with Sirloin Cap, Tri Tip in this dataset—see alternatives below.

How do you order steak doneness in Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

sirloin primal · Brazil

alcatra

Q: What is alcatra in Russia?

alcatra is the Brazil retail name for the top sirloin, which sits on the sirloin primal. In Russia, the same cut is most often labeled oguzok.

Q: What is alcatra called in Russia?

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

Q: What primal is alcatra from?

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

In Russia, this cut is oguzok.

Close match · Confidence 0.75

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 Russiaoguzok

What is this cut →Global guide →

How to order steak doneness

Brazil → Russia

rare	Mal passada	→	С кровью	48–55°C
medium rare	Ao ponto para mal	→	Medium rare	55–60°C
medium	Ao ponto	→	Medium	60–65°C
well done	Bem passada	→	Хорошо прожаренный	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

“Alcatra” in Brazil maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Russia, look for labels such as oguzok. 2 other canonical interpretations may apply. 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.