Can punta de solomo 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

sirloin primal · Costa Rica

punta de solomo

Q: What is punta de solomo in Greece?

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

Q: What is punta de solomo called in Greece?

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

Q: What primal is punta de solomo from?

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

In Greece, this cut is sirloin cap.

Close match · Confidence 0.90

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 Greecesirloin cap

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Greece

rare	Rojo	→	Ανίσπαστο	48–55°C
medium rare	Término medio	→	Μισοψημένο	55–60°C
medium	Tres cuartos	→	Μέτριο	60–65°C
well done	Bien cocido	→	Καλοψημένο	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

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