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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

sirloin primal · Costa Rica

punta de solomo

Q: What is punta de solomo in Uruguay?

punta de solomo is the Costa Rica retail name for the sirloin cap, which sits on the sirloin primal. In Uruguay, the same cut is most often labeled Vacío overlap (verify).

Q: What is punta de solomo called in Uruguay?

Look for Vacío overlap (verify)—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 Uruguay, this cut is Vacío overlap (verify).

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 UruguayVacío overlap (verify)

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Uruguay

rare	Rojo	→	Jugoso	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Cocido	60–65°C
well done	Bien cocido	→	Bien cocido	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 Uruguay, look for labels such as Vacío overlap (verify). Triangular cap on the top sirloin; prized as picanha in Brazil.