Can cola 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 Venezuela?

In Venezuela, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

sirloin primal · Colombia

cola solomo extranjero

Q: What is cola solomo extranjero in Venezuela?

cola solomo extranjero is the Colombia retail name for the tri-tip, which sits on the sirloin primal. In Venezuela, the same cut is most often labeled tri tip.

Q: What is cola solomo extranjero called in Venezuela?

Look for tri tip—mapped to Tri Tip (tri-tip).

Q: What primal is cola solomo extranjero from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

In Venezuela, this cut is tri tip.

Close match · Confidence 0.85

Fig. 1 · Bottom sirloin, triangular muscle at the base of the sirloin near the flank · sirloin primal

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

Primalsirloin

LocationBottom sirloin, triangular muscle at the base of the sirloin near the flank

In Venezuelatri tip

What is this cut →Global guide →

How to order steak doneness

Colombia → Venezuela

rare	Cruda	→	Rojo	48–55°C
medium rare	Término medio	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien asada	→	Bien cocida	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

“cola solomo extranjero” in Colombia maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Venezuela, look for labels such as tri tip. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.