Can Cuvette 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

sirloin primal · Denmark

Cuvette

Q: What is Cuvette in Croatia?

Cuvette is the Denmark retail name for the sirloin cap, which sits on the sirloin primal. In Croatia, the same cut is most often labeled ruža.

Q: What is Cuvette called in Croatia?

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

Q: What primal is Cuvette from?

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

In Croatia, this cut is ruža.

Close match · Confidence 0.80

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 Croatiaruža

What is this cut →Global guide →

How to order steak doneness

Denmark → Croatia

rare	Rød	→	Krvavo	48–55°C
medium rare	Medium	→	Slabije pečeno	55–60°C
medium	Medium tilberedt	→	Srednje pečeno	60–65°C
well done	Gennemstegt	→	Jače pečeno	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

“Cuvette” in Denmark maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Croatia, look for labels such as ruža. Triangular cap on the top sirloin; prized as picanha in Brazil.