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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

sirloin primal · Denmark

Cuvette

Q: What is Cuvette in Estonia?

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

Q: What is Cuvette called in Estonia?

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

Q: What primal is Cuvette from?

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

In Estonia, this cut is sirloin cap.

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 Estoniasirloin cap

What is this cut →Global guide →

How to order steak doneness

Denmark → Estonia

rare	Rød	→	Verine	48–55°C
medium rare	Medium	→	Poolverine	55–60°C
medium	Medium tilberedt	→	Poolküps	60–65°C
well done	Gennemstegt	→	Läbiküpsenud	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 Estonia, look for labels such as sirloin cap. Triangular cap on the top sirloin; prized as picanha in Brazil.