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 Mexico?

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

sirloin primal · Denmark

Cuvette

Q: What is Cuvette in Mexico?

Cuvette is the Denmark retail name for the sirloin cap, which sits on the sirloin primal. In Mexico, the same cut is most often labeled Bistec (context).

Q: What is Cuvette called in Mexico?

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

Q: What primal is Cuvette from?

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

In Mexico, this cut is Bistec (context).

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 MexicoBistec (context)

What is this cut →Global guide →

How to order steak doneness

Denmark → Mexico

rare	Rød	→	Rojo	48–55°C
medium rare	Medium	→	Término medio	55–60°C
medium	Medium tilberedt	→	Tres cuartos	60–65°C
well done	Gennemstegt	→	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

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