Can květová špička 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 Honduras?

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

What should I ask for at a butcher in Honduras?

Ask for "Posta de pupa cortada para bistec" when looking for květová špička in Honduras.

sirloin primal · Czech Republic

květová špička

Q: What is květová špička in Honduras?

květová špička is the Czech Republic retail name for the top sirloin, which sits on the sirloin primal. In Honduras, the same cut is most often labeled posta de pupa.

Q: What is květová špička called in Honduras?

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

Q: What primal is květová špička from?

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

In Honduras, this cut is posta de pupa.

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 Hondurasposta de pupa

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Honduras

rare	Krvavý	→	Rojo	48–55°C
medium rare	Středně krvavý	→	Término medio	55–60°C
medium	Středně propečený	→	Tres cuartos	60–65°C
well done	Propečený	→	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

“květová špička” in Czech Republic maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Honduras, look for labels such as posta de pupa. 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.