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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

sirloin primal · Ecuador

cadera

Q: What is cadera in Latvia?

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

Q: What is cadera called in Latvia?

Look for gurns—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 Latvia, this cut is gurns.

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 Latviagurns

What is this cut →Global guide →

How to order steak doneness

Ecuador → Latvia

rare	Término Inglés	→	Ar asinīm	48–55°C
medium rare	Término medio	→	Vidēji asiņains	55–60°C
medium	Tres cuartos	→	Vidēji izcepts	60–65°C
well done	Bien cocida	→	Pilnībā izcepts	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 Latvia, look for labels such as gurns. 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.