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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

sirloin primal · Denmark

Cuvette

Q: What is Cuvette in Hungary?

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

Q: What is Cuvette called in Hungary?

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

Q: What primal is Cuvette from?

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

In Hungary, this cut is hegyesfartő.

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 Hungaryhegyesfartő

What is this cut →Global guide →

How to order steak doneness

Denmark → Hungary

rare	Rød	→	Véresen	48–55°C
medium rare	Medium	→	Félig nyers	55–60°C
medium	Medium tilberedt	→	Közepesen átsütve	60–65°C
well done	Gennemstegt	→	Jól átsütve	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 Hungary, look for labels such as hegyesfartő. Triangular cap on the top sirloin; prized as picanha in Brazil.