Can solomo extranjero 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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

sirloin primal · Colombia

solomo extranjero

Q: What is solomo extranjero in Taiwan?

solomo extranjero is the Colombia retail name for the top sirloin, which sits on the sirloin primal. In Taiwan, the same cut is most often labeled top sirloin.

Q: What is solomo extranjero called in Taiwan?

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

Q: What primal is solomo extranjero from?

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

In Taiwan, this cut is top sirloin.

Close match · Confidence 0.85

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 Taiwantop sirloin

What is this cut →Global guide →

How to order steak doneness

Colombia → Taiwan

rare	Cruda	→	San fen shu	48–55°C
medium rare	Término medio	→	Wu fen shu	55–60°C
medium	Tres cuartos	→	Qi fen shu	60–65°C
well done	Bien asada	→	Quan shu	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

“solomo extranjero” in Colombia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Taiwan, look for labels such as top sirloin. 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.