Can sirloin 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Uruguay?

Ask for "Bife angosto, a punto" when looking for sirloin in Uruguay.

loin primal · Ireland

sirloin

Q: What is sirloin in Uruguay?

sirloin is the Ireland retail name for the striploin (strip steak), which sits on the loin primal. In Uruguay, the same cut is most often labeled Bife angosto.

Q: What is sirloin called in Uruguay?

Look for Bife angosto—mapped to Striploin (striploin (strip steak)).

Q: What primal is sirloin from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Uruguay, this cut is Bife angosto.

Exact match · Confidence 0.90

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In UruguayBife angosto

What is this cut →Global guide →

How to order steak doneness

Ireland → Uruguay

rare	Rare	→	Jugoso	48–55°C
medium rare	Medium rare	→	A punto	55–60°C
medium	Medium	→	Cocido	60–65°C
well done	Well done	→	Bien cocido	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

“sirloin” in Ireland maps to canonical striploin (loin: longissimus dorsi (short loin)). In Uruguay, look for labels such as Bife angosto. Leaner than ribeye; the classic strip steak muscle running along the short loin.