¿Cómo se llama empuje en Alemania?

empuje es el nombre comercial en México para el corte conocido como tri-tip, ubicado en el corte primal sirloin. En Alemania, el mismo corte se conoce principalmente como Bürgermeisterstück.

¿Cuál es el equivalente de empuje en Alemania?

En Alemania, busca Bürgermeisterstück — es el corte equivalente al empuje de México.

¿De qué parte de la vaca es el empuje?

El empuje proviene del corte primal sirloin (tri-tip).

sirloin primal · Mexico

empuje

In Germany, this cut is Bürgermeisterstück.

Close match · Confidence 0.80

Fig. 1 · Bottom sirloin, triangular muscle at the base of the sirloin near the flank · sirloin primal

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

Primalsirloin

LocationBottom sirloin, triangular muscle at the base of the sirloin near the flank

In GermanyBürgermeisterstück

What is this cut →Global guide →

How to order steak doneness

Mexico → Germany

rare	Rojo	→	Blutig	48–55°C
medium rare	Término medio	→	Rosa	55–60°C
medium	Tres cuartos	→	Halb durch	60–65°C
well done	Bien cocido	→	Durch / Gut durch	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

“empuje” in Mexico maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Germany, look for labels such as Bürgermeisterstück. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.