Can cadera 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

sirloin primal · Ecuador

cadera

Q: What is cadera in Bulgaria?

cadera is the Ecuador retail name for the top sirloin, which sits on the sirloin primal. In Bulgaria, the same cut is most often labeled shola.

Q: What is cadera called in Bulgaria?

Look for shola—mapped to Top Sirloin (top sirloin).

Q: What primal is cadera from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

In Bulgaria, this cut is shola.

Exact match · Confidence 0.90

Fig. 1 · Upper hip, above the sirloin cap (coulotte) and behind the short loin · sirloin primal

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Primalsirloin

LocationUpper hip, above the sirloin cap (coulotte) and behind the short loin

In Bulgariashola

What is this cut →Global guide →

How to order steak doneness

Ecuador → Bulgaria

rare	Término Inglés	→	Алангле	48–55°C
medium rare	Término medio	→	Средно алангле	55–60°C
medium	Tres cuartos	→	Средно изпечено	60–65°C
well done	Bien cocida	→	Добре изпечено	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

“cadera” in Ecuador maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Bulgaria, look for labels such as shola. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.