Can sisetükk 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

sirloin primal · Estonia

sisetükk

Q: What is sisetükk in Brazil?

sisetükk is the Estonia retail name for the top sirloin, which sits on the sirloin primal. In Brazil, the same cut is most often labeled Alcatra.

Q: What is sisetükk called in Brazil?

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

Q: What primal is sisetükk from?

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

In Brazil, this cut is Alcatra.

Close match · Confidence 0.80

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 BrazilAlcatra

What is this cut →Global guide →

How to order steak doneness

Estonia → Brazil

rare	Verine	→	Mal passada	48–55°C
medium rare	Poolverine	→	Ao ponto para mal	55–60°C
medium	Poolküps	→	Ao ponto	60–65°C
well done	Läbiküpsenud	→	Bem passada	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

“sisetükk” in Estonia maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Brazil, look for labels such as Alcatra. 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.