Can viuda 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 Romania?

In Romania, medium rare is called "Mediu spre rar". Rare is "În sânge" and well done is "Bine făcut".

sirloin primal · Guatemala

viuda

Q: What is viuda in Romania?

viuda is the Guatemala retail name for the top sirloin, which sits on the sirloin primal. In Romania, the same cut is most often labeled cap de pulpă.

Q: What is viuda called in Romania?

Look for cap de pulpă—mapped to Top Sirloin (top sirloin).

Q: What primal is viuda from?

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

In Romania, this cut is cap de pulpă.

Close match · Confidence 0.85

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 Romaniacap de pulpă

What is this cut →Global guide →

How to order steak doneness

Guatemala → Romania

rare	Rojo	→	În sânge	48–55°C
medium rare	Término medio	→	Mediu spre rar	55–60°C
medium	Tres cuartos	→	Mediu	60–65°C
well done	Bien cocido	→	Bine făcut	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

“Viuda” in Guatemala maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Romania, look for labels such as cap de pulpă. 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.