Can Tafelspitz 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Tafelspitz — für den Grill, nicht zum Sieden" when looking for Tafelspitz in Switzerland.

sirloin primal · Germany

Tafelspitz

Q: What is Tafelspitz in Switzerland?

Tafelspitz is the Germany retail name for the sirloin cap, which sits on the sirloin primal. In Switzerland, the same cut is most often labeled tafelspitz.

Q: What is Tafelspitz called in Switzerland?

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

Q: What primal is Tafelspitz from?

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

In Switzerland, this cut is tafelspitz.

Cultural equivalent · Confidence 0.75

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 Switzerlandtafelspitz

What is this cut →Global guide →

How to order steak doneness

Germany → Switzerland

rare	Blutig	→	Bleu	48–55°C
medium rare	Rosa	→	Saignant	55–60°C
medium	Halb durch	→	À point	60–65°C
well done	Durch / Gut durch	→	Bien cuit	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

“Tafelspitz” in Germany maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Switzerland, look for labels such as tafelspitz. Triangular cap on the top sirloin; prized as picanha in Brazil.