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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What should I ask for at a butcher in Netherlands?

Ask for "Staartstuk als steak, half doorbakken" when looking for Cuvette in Netherlands.

sirloin primal · Denmark

Cuvette

Q: What is Cuvette in Netherlands?

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

Q: What is Cuvette called in Netherlands?

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

Q: What primal is Cuvette from?

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

In Netherlands, this cut is Staartstuk.

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 NetherlandsStaartstuk

What is this cut →Global guide →

How to order steak doneness

Denmark → Netherlands

rare	Rød	→	Rood	48–55°C
medium rare	Medium	→	Half doorbakken	55–60°C
medium	Medium tilberedt	→	Doorbakken	60–65°C
well done	Gennemstegt	→	Goed doorbakken	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 Netherlands, look for labels such as Staartstuk. Triangular cap on the top sirloin; prized as picanha in Brazil.